Italian Sausage On A Bun Recipes

Steps:

• Cook sausage in large nonstick skillet on medium-high heat 12 min. or until done (160ºF), turning after 6 min. Remove sausages from skillet; cover. Discard drippings from skillet.
• Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.
• Cut sausages lengthwise in half, being careful to not cut all the way through to bottom of each. Open sausages; place, cut sides down, on bottom halves of rolls. Top with vegetable mixture and cheese.

Steps:

• Prick the sausages, cover with water and simmer 5-6 minutes, cool in cold water, pat dry and slice in half leaving them joined in the center.
• Heat BBQ medium-hot.
• Combine olive oil,vinegar, oregano, basil, sugar& hot pepper sauce.
• Grill the sausages and the pepper quarters basting with the oil mixture.
• BBq until the sausages and peppers are rich golden color 14-18 minutes.
• Split the buns/bread in half and if using bread cut into serving sizes, leaving them joined at the middle and brush with the oil mixture.
• Remove sausages and keep warm.
• BBQ the oiled bread toast 2-3 minutes.
• Slip a sausage in the bun and a piece of each of the peppers, some mustard and Mmmmm.

Steps:

• Preheat oven to 350 degrees F.
• Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
• Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.

Steps:

• Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
• Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
• Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
• Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
• Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

Steps:

• Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

Steps:

• Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 minute or until cooked through (170ºF), turning after 6 minute.You can also BBQ the sausages.
• Remove sausages from skillet; cover to keep warm. Drain skillet.
• Add peppers, onions,garlic and dressing to skillet; cook and stir 5 minute or until vegetables are crisp-tender.
• Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.
• Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage.
• Open sausages; place, cut-sides down, on bottom halves of rolls.
• Top evenly with pepper mixture and cheese. Cover with top halves of rolls.
• Optional:Place sausage on bun; spoon on sauce. Top with cheese and microwave or place under broiler until cheese is melted.

Steps:

• To prepare the onion-pepper mixture, slice the peppers into long strips about 1/2 inch thick and thinly slice the onions.
• Sauté both together in a heavy pan in a few tablespoons of olive oil until they are soft and onions are beginning to turn golden brown.
• Make a garlic butter by mashing together about two cloves of roasted garlic (if you don't want to roast it yourself, jars of roasted garlic can be found at most grocery stores these days) with 4 tablespoons of olive oil.
• Grill or pan fry the sausages until cooked through (it helps to preboil them for about 5 minutes; it cuts down on the grease and grilling/frying time); slice the buns and grill lightly once the sausages are ready; alternatively, the buns can be lightly browned in either a toaster or a hot lightly oiled pan.
• Brush the buns with the garlic butter, carefully put 1/4 cup mozzarella on one side of each bun and place in each bun a sausage and a good amount of the pepper-onion mixture and serve hot.

Steps:

• Take sausage meat out of their casings and combine as one. Form 4 patties out of the meat.
• At this point you can decide whether to fry (no fat needed) in a pan, bbq or broil them. I usually bbq or broil. Cook until done.
• In the meantime sauté the sliced onions in the butter with sugar until soft and browned. Season with salt and pepper to taste.
• Fry the eggs individually as you like them, breaking the yolks as you do. Flip and cook on other side.
• Toast the buns lightly. Place a patty on the bun, top with egg and onions.
• Add any condiments you like, however only mustard is required. I use the honey type.

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.