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Loaded Pork Sausage Sandwiches
Bring the flavors of Italy to your next tailgate with these hardy sausage sandwiches served on a hero bun.
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Ingredients
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2 lb Italian sausages, hot or mild
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6 hero or hard rolls, each about 6–8 inches long, split
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olive oil for toasting rolls
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¼ cup freshly grated Parmesan cheese, optional
Tomato-Pepper Mixture
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2 green bell peppers, stemmed and seeded
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1 red bell pepper, stemmed and seeded
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1 yellow onion, sliced
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2 cloves garlic, minced
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½ lb button mushrooms, sliced
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1 (15 oz.) can diced tomatoes
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2 tsp. dried Italian herb blend
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1 tbsp. balsamic vinegar
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3 tbsp. olive oil, plus more for brushing peppers
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½ tsp. salt
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¼ tsp. pepper
1 Food Prep
- Cut the peppers into quarters and brush them with some olive oil.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat), 450°F (Medium High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp (400°F), put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the peppers on the grill, skin side down for about 15 minutes, until the skins are charred black. Place the peppers in a bowl and cover with plastic wrap until they are cool enough to handle, about 10 minutes. Wipe away the charred skin from the peppers with paper towels, cut into thin strips and set aside.
- Place the sausages on the grill and cook for about 15 minutes, turning the sausages throughout the cooking process until they reach an internal temperature of 160°F (165°F for poultry sausage) on a digital meat thermometer.
- Using your grill vents, increase the heat of your grill to medium-high heat, about 450°F. In a large, grill-proof frying pan, add the 3 tbsp. of olive and sauté the onions, garlic and mushrooms for 4 to 5 minutes.
- Add the tomatoes, herbs, balsamic vinegar, salt and pepper. Bring to a boil, lower to a simmer and stir in the sliced peppers. Heat through for a few more minutes.
- Prepare the rolls by brushing the cut sides with oil, and then grill (cut sides down) until the bread is lightly toasted.
- Cut the rested sausages diagonally into ¾-inch-thick slices and divide among the toasted rolls.
- Top with the tomato-pepper mixture and garnish with a sprinkling of Parmesan and serve.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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