Recipe by Lainey39
This recipe appeared in the January 29, 2006, Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" - and ran in the Seattle papers. What Pittsburgh Eats is Sausage - stacked with peppers, onions and sauce, on a great Mancini's Italian sausage bun. When the sauce starts to drip down your chin, the bun can work as a sponge so you don't lose a drop! The amounts of the sausage and spices can be adjusted to suit individual taste.
Top Review by Dr Nick
I made a slightly easier version using a tin of diced tomatoes and dried basil (no blending) and it was fantastic. It was even better the next day. I'll be making a large batch of this to freeze into gameday portions.
- 1 large onion, sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1 teaspoon garlic powder (or to taste)
- 2 (28 ounce) cans Italian plum tomatoes
- fresh whole basil
- 1 -1 1⁄2 lb hot sausage (ring)
- provolone cheese (optional) or mozzarella cheese (optional)
Directions See How It's Made
- In large skillet, saute sliced onions and peppers in olive oil until transparent.
- Add salt, pepper and garlic powder to taste.
- Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
- Add whole basil to the sauce.
- Stir blended tomatoes into skillet of peppers and onions.
- Prepare sausage "ring" by poking holes in sausage with a fork.
- Boil sausage "ring" in a large pot of water for approximately 10 minutes.
- Drain and cut the sausage into 4-inch pieces.
- Brown the sausage pieces lightly in a frying pan, then add to the sauce.
- Cook on medium to low heat for about an hour until the sauce acquires a good taste.
- For a sweeter taste, you may add sugar to the sauce.
- You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.