SHEET PAN SAUSAGE AND PEPPER HOAGIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.
- Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
- Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.
- Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.
REUBEN BRAT HOAGIE
Such a good and easy recipe. If you love reubens, you will love this! So filling and delicious
Provided by Linda Griffith @sothernladee
Categories Pork
Number Of Ingredients 8
Steps:
- Grill brats according to package directions. When cool enough to handle, cut into 1/4 in bias slices. In a skillet, saute onion in butter until tender, set aside. In a small bowl, combine salad dressing and mustard.
- Slice french bread lengthwise and transfer to a baking sheet. Spread salad dressing mixture on the inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and the remaining cheese. Bake at 350 degrees for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
ITALIAN SAUSAGE HOAGIES
In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. -Craig Wachs, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1451mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.
HONEY-MUSTARD BRATS
Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix mustard, honey, mayonnaise and steak sauce., Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.
Nutrition Facts : Calories 624 calories, Fat 35g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 1531mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 1g fiber), Protein 20g protein.
HOAGIE BUNS
Fresh from the oven, these homemade buns provide a delicious and convenient way to serve my beef.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the remaining warm water and sugar. Beat in the oil, salt and 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval. Place 2 in. apart on greased baking sheets. With a scissors, cut a 1/4-in.-deep slash across the top of each. Cover and let rise until doubled, about 20 minutes. , Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 237 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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- Meanwhile, in a large saucepan, cover the bratwursts and onion with the beer and 3 cups of water and bring to a boil. Simmer over moderately low heat until an instant-read thermometer inserted in the center of each brat registers 165°, 8 to 10 minutes. Transfer the brats to a plate.
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