By Chef Lippe
We all know that a summer time favorite is a grilled sausage sandwiches. It is one of my favorite foods. I love hot and spicy so this recipe clearly divides the men from the boys. I make this recipe for our Saturday night card game. The artisan sausage that I use is called “Saturday night special.” It is tailor-made to soak up the alcohol after a night of poker. It is a pork sausage flavored with garlic, beer and lots of Siracha Sauce. I cover the sausage with grilled onions and reconstituted pequin peppers, fresh bell peppers and some more garlic. If you like hot, this is guaranteed to set your mouth on fire! Serve on buns with lots of icy cold beer to cool down with.
Sausage and Peppers Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 2 tbsp olive oil
- 1 large red bell peppers, seeded, cut into half-inch strips
- 1 large green bell peppers, cut into half-inch strips
- 2 dried pequin peppers soaked in warm water and finely chopped
- 1 yellow onion, halved, and cut in quarter-inch slices
- 1 cup sliced mushrooms
- 2 cloves finely minced garlic
- 1 tsp white wine vinegar
- pinch of cayenne
- salt and fresh ground black pepper to taste
- 4 grilled Saturday Night Sausage
- 4 soft rolls, split
Add the olive oil, pepper strips, and onion to a cold, large skillet, and turn on the heat to high. When you can hear the peppers, mushrooms, and onions sizzling, reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn off the heat and add the vinegar, cayenne, salt and fresh ground black pepper to taste.
Divide the hot pepper mixture evenly over the four rolls and grilled sausages.
Enjoy the burst of flavor and heat and if you purchase from our store use “blog” as the coupon code to receive free postage.