Steelers Game Day Sausage

READY IN: 1hr 45mins
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.

Ingredients Nutrition


  1. In large skillet, saute sliced onions and peppers in olive oil until transparent.
  2. Add salt, pepper and garlic powder to taste.
  3. Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
  4. Add whole basil to the sauce.
  5. Stir blended tomatoes into skillet of peppers and onions.
  6. Prepare sausage "ring" by poking holes in sausage with a fork.
  7. Boil sausage "ring" in a large pot of water for approximately 10 minutes.
  8. Drain and cut the sausage into 4-inch pieces.
  9. Brown the sausage pieces lightly in a frying pan, then add to the sauce.
  10. Cook on medium to low heat for about an hour until the sauce acquires a good taste.
  11. For a sweeter taste, you may add sugar to the sauce.
  12. You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.

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