Saucy Italian Sausage Sandwiches Recipe

4 1 1
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Saucy Italian Sausage Sandwiches Recipe

Read Reviews
4 1 1
Publisher Photo
I created this recipe years ago as a way to satisfy my sons' hearty appetites. I still make them for my husband and me. Any leftovers freeze well for a fast meal in the future.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.

Ingredients

  • 8 Italian sausage links (4 ounces each)
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced celery
  • 2 tablespoons minced fresh celery leaves
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 2 cups water
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons sugar
  • 2 teaspoons browning sauce, optional
  • 1 teaspoon dried basil
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 1 large green pepper, cut into 16 strips
  • 8 Italian rolls, split
  • Additional butter
  • Additional Parmesan cheese, optional

Directions

In a large kettle or Dutch oven, cook sausages over medium heat in 1 tablespoon oil until no longer pink; remove and set aside.
In the same kettle, saute onion, chopped green pepper and celery until tender. Stir in celery leaves, parsley and garlic; saute for 2 minutes. Add the next 12 ingredients. Bring to a boil, stirring frequently. Return sausage to kettle; reduce heat and simmer, uncovered, for 1 hour.
Discard bay leaf. In a large skillet, saute pepper strips in remaining oil for 5 minutes or until tender. Butter bottom halves of rolls; top with sausage, 1/4 cup sauce and two pepper strips. Replace tops. Sprinkle with Parmesan cheese if desired. Refrigerate or freeze remaining sauce. Yield: 8 servings.
Originally published as Saucy Italian Sausage Sandwiches in Country Pork 1996, p31

  • 8 Italian sausage links (4 ounces each)
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced celery
  • 2 tablespoons minced fresh celery leaves
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 2 cups water
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons sugar
  • 2 teaspoons browning sauce, optional
  • 1 teaspoon dried basil
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 1 large green pepper, cut into 16 strips
  • 8 Italian rolls, split
  • Additional butter
  • Additional Parmesan cheese, optional
  1. In a large kettle or Dutch oven, cook sausages over medium heat in 1 tablespoon oil until no longer pink; remove and set aside.
  2. In the same kettle, saute onion, chopped green pepper and celery until tender. Stir in celery leaves, parsley and garlic; saute for 2 minutes. Add the next 12 ingredients. Bring to a boil, stirring frequently. Return sausage to kettle; reduce heat and simmer, uncovered, for 1 hour.
  3. Discard bay leaf. In a large skillet, saute pepper strips in remaining oil for 5 minutes or until tender. Butter bottom halves of rolls; top with sausage, 1/4 cup sauce and two pepper strips. Replace tops. Sprinkle with Parmesan cheese if desired. Refrigerate or freeze remaining sauce. Yield: 8 servings.
Originally published as Saucy Italian Sausage Sandwiches in Country Pork 1996, p31

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alisa.forby User ID: 3415811 75663
Reviewed Jul. 17, 2010

"I used spicey italian sausage to give this recipe an extra kick! A definite crowd pleaser!"

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