Neelys Smoked Sausage And Pepper Sandwiches Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray.
• In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes.
• When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste.
• To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately.

Steps:

• Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
• Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
• Preheat the grill to medium-high heat.
• Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
• Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
• While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
• To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

Steps:

• Prepare the grill to medium heat.
• Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes. Brush with barbecue sauce for the last few minutes of grilling. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
• Remove the veggies to a bowl, and toss with the chopped parsley. Grill the rolls until toasted. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
• Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.