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~ Soprano-Style Italian Sausage, Peppers & Onions ~

PICT2525Today ends the saga of Joe's epic pepper harvest of 2011.  Glean no negative connotations from this statement.  I am not sick of peppers (just yet), but, after this post, the peppers are gone (in the nick of time).  During the past week, I've posted my recipes for  ~ Stuffed Peppers? Make Mine Poblanos Please! ~ (found in Categories 3, 13, 19 & 20), and, ~ Comfort Food Italian-Style:  Chicken Cacciatore ~  (found in Categories 3, 12, 14, 17 & 22).  Both of these pepper-lover meals are favorites of Joe's, but this simple one, his favorite, I intentionally saved for last:

20031110-satriales-frontIf you were were a follower of the HBO hit series The Sopranos, and you drooled whenever Tony's crew ordered sausage "sangwitches" from Satriale's NJ pork store, you have a complete understanding of how near and dear these sandwiches are to any Italian heart.

For the record, "Italian sausage" is a term we  Americans coined, meaning:  In Italy, there is no product resembling our American version of Italian sausage.  In Italy, the word implies cured meats like Genoa salami, mortadella, soppressata, etc.  In the USA, it refers to coarsely ground pork sausage in natural casings, containing about 20%-25% fat and a distinct fennel flavor.  It is sold raw (not cured or smoked) in 5"-6" links, coiled ropes or in loose burger-meat-type form.     

PICT2527Whether one is at the ballpark, a carnival or entering a shopping mall, you can't help but notice the line in front of the vendor selling Italian sausage sandwiches. These succulent sausages, hot off the griddle, are placed on soft-medium-textured Italian rolls, then generously topped with a savory blend of sautéed peppers and onions.  If you've ever eaten one, you've also noted that they taste immensely better than the majority of home-prepared versions.  Why is this?  You are about to find out from me.  But first:

WARNING:  Sausage in this recipe refers exclusively to:  pork sausage.  Sausage containing chicken, turkey, vegetarian soy or byproducts therein are not considered or acknowledged to be "real" sausage in Melanie's Kitchen. Comments or questions regarding the substitution of these (or any other) sausage impostors will not be replied to!

PICT2375A sausage link or coil needs ample time to cook through, about 25-30 minutes, we all agree on this. That being said, a dry heat over this period of time, as in the case of a BBQ grill, is NEVER going to produce a succulent sausage with a golden-brown casing and that pop/snap/squirt of the the first bite, AS PICTURED HERE. Grilled sausage will be good, just not the best sausage you've tasted... unless that is the only way you've ever tasted it.  Hear me out, and try this:

PICT2342~ Step 1.  Place a little over 1/4" of water in a skillet sized to comfortably hold the amount of sausage you are cooking.  Add the sausage, sweet or hot (links or an entire coil).

Note:  In this picture, I placed 6 links of sweet sausage and 6 links of hot sausage in a 14" chef's pan w/straight, deep sides.

PICT2343~ Step 2.  Bring to a boil over high heat.  Adjust heat to a steady simmer and continue to cook for about 20-22 minutes, or until almost all of the liquid has evaporated from the pan.  Using a pair of tongs, NOT a fork (do NOT poke holes in the casings), turn the sausage over onto second side about halfway through the simmering process.

PICT2367~ Step 3.  Turn the heat off.  Add an equal amount of butter and olive oil to the pan.  I'm adding 4 tablespoons butter (1/2 stick) and 4 tablespoons olive oil.  

Note:  This amount will vary, depending upon the size of your pan.  Just be sure to add equal amounts of each and add enough to generously coat the bottom of the pan.

PICT2379~ Step 4.  Adjust heat to medium-high.  Saute, regulating the heat carefully so as to brown not burn, until the sausage is golden brown on both sides, about 4-6 minutes per side.  Turn the heat off.

Note:  While the sausage is sauteeing/browning, use a spatula to constantly keep pushing/moving the sausage around in the pan.

PICT2388~  Step 5.  Once again, using tongs NOT a fork, transfer the sausage to a plate or a platter.  

Cover the sausage with aluminum foil and set aside.

PICT2418~ Step 6.  Prep and add the following ingredients, as you work, to the drippings in the pan:

Note:  The vegetables listed below can be prepped up to a day in advance or just before frying the sausage, BUT, they should not be sauteed until just before serving the sausage, as they tend to lose color and texture. 

1  tablespoon fennel seed

1  teaspoon red pepper flakes

1 teaspoon dried oregano

2  teaspoons sea salt, more or less, to taste

2  pounds thinly-sliced yellow or sweet onion

1  pound thinly-sliced green bell pepper

1  pound thinly-sliced red bell pepper

PICT2436~ Step 7.  Adjust heat to saute until the vegetables are softened, just cooked through and still quite colorful, about 6-8 minutes.  Do not overcook.  Turn the heat off but do not remove pan from stovetop.

~ Step 8.  Return the sausage to the pan, cover and set aside about 5-10 minutes, or just enough to reheat the sausages a bit.  To serve:



Step 9.  Slice the best quality Italian rolls money can buy. Generously spoon some of the warm vegetable mixture into the bottom of each roll.  Add a sausage to each sandwich and top with another scoop of vegetables.  In Melanie's Kitchen, we like to wrap each sandwich in aluminum foil and set them aside for 2-3 minutes, to give the roll a bit of time to steam/soften & soak up the juices.

PICT2563Soprano-Style Italian Sausage, Peppers & Onions:  Recipe as written above yields 12 Italian sausage, pepper & onion sandwiches.

Special Equipment List:  large skillet w/lid, sized according to how much sausage is being cooked; tongs; spatula; aluminum foil; cutting board; chef's knife

Baked Ziti #1 (Intro Picture)Cook's Note:  For another of my family's Soprano-style meals, click into Categories 3, 12, 14, 19 or 20 for ~ Baked Ziti, Sausage & Three-Cheese Casserole ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


Thank-YOU for weighing-in Patty!

Thank you for this legit recipe...weekly staple!

Nikki -- Interestingly, I occasionally add potatoes and tomatoes to this dish: 1-1 1/2 pounds peeled or unpeeled, 3/4"-1" cubed gold potatoes & 1 14 1/2 ounce can undrained diced tomatoes. Sauté the vegetables (the onions & bell peppers) until softening, 3-4 minutes, add the potatoes and the tomatoes and gently simmer until potatoes are cooked through, about 5-6 minutes. Slice the sausage into coins and add it back to the skillet, just long enough to heat through. ~ Melanie

I’m so excited to make this! If I wanted To add potatoes how would I do So?

IsabellaNJ! These sangwiches are so dang easy to get hooked on, and I am so happy to hear you are hooked on them! Sopranos bus tour? I didn't know there was one -- gotta get me a ticket to that ride! Thanks for making my day! ~ Melanie

I am from NJ and yes, I went on the Soprano's bus tour years ago. I just made this exactly as directed and OMG, SO good. Definitely will be my go to recipe from now on.

Thanks so much!

Dione! Your comment brought a big smile to my face! Have a great visit with your family and enjoy your "sangwitches"! ~ Melanie.

OMG! These are delicious and genius! Thank you for the idea and for some facts you’ve shared about Italian sausage. My relatives from the south are visiting us this weekend. I’m sure this will be a great treat for them. I’ll be dropping by again to check on your new recipe postings. =D

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