Saucy Smoked Sausage Sandwich Recipes

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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 large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Steps:

• Cut onion, carrot and celery into equal size pieces and pulse in a food processor until finely chopped.
• Heat a large non-stick skillet over medium heat and cook smoked sausage until brown. Add the onion, carrot and celery and cook until veggies are soft, about 5 minutes.
• Add ketchup, Worcestershire sauce and brown sugar and cook for 6 - 7 minutes, stirring occasionally.
• Spoon filling onto buns with cheese, and serve.

Steps:

• Perpare Jezebel sauce first so that it has time for the flavors to blend, can make a day ahead if you want to.
• For Jezebel Sauce combine apple jelly, pineapple preserves, dry mustard, horseradish and tsp of pepper together in a bowl.
• Combine thoroughly and refrigerate until ready for use.
• For Sandwiches:.
• Cut sausage into bun-length pieces, and butterfly each piece, leaving halves connected.
• Grill or fry sausage until browned and cooked through.
• Set aside to drain on paper towels, if you fried the sausage, wipe out your skillet with a paper towel.
• In Medium skillet add 2 TBSP butter over low heat, do not let it burn.
• When the butter begins to foam, add the onions and bell peppers.
• Saute until soft and the edges begin to brown.
• Remove from heat and set aside.
• Spread remaining butter on inside of buns.
• Toast open buns.
• Place cooked sausage on buns.
• Divide the cooked peppers and onions evenly between the buns.
• Spoon desired amoung of Jezebel Sauce over each.

Steps:

• Combine coleslaw blend, mayo, vinegar and pepper.
• Cook sausage in large nonstick skillet on medium-high heat 5 min. or until evenly browned, stirring occasionally. Add barbecue sauce and mustard; cook on low heat 5 min. or until heated through, stirring occasionally.
• Fill rolls with sausage mixture and coleslaw.