By Lainey6605 on April 12, 2007
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (454 g)
Servings Per Recipe: 6
"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."
"We had friends coming over to work on go karts so wanted something good but easy to make. I followed the recipe as written other then I used a frozen bag of peppers and onions. I also used italian sausage as I am not a fan of hot sausage. Other then being messy- they were wonderful."
"Even if this recipe wasn't as delicious as it was, we still couldn't resist giving a bunch of stars to a recipe with STEELERS in the title! GO BLACK AND GOLD! Yummy recipe!"
"Of course being from the Pittsburgh area I have sausage at every game day. I get a large french bread fill it with sausage, cut it into 1/3 and feed the guys. I guess you have to live in Pittsburgh to enjoy slopping the sauce off of your face with the bread. thanks for telling everyone about our great food here in the burgh."
"Since I made a bet with Lainey on another Steeler vs Seahawk game, I thought that this was an appropriate recipe to pay off my debt, lol. It was very good. I used a combination of hot sausages and kielbasa and used 4 different colors of peppers that I had on hand. We weren't even about to try to pick this up and eat it - we used a knife and fork all the way. Delicious sandwich Lainey. Thanks for sharing."
"I made this very easy using 2 pounds very lean sausage I placed it on top of a bed of 2 red and 2 green bell peppers, 4 onions, 4 cloves garlic 3 can of 15 ounce tomatoes which came to 5 1/2 cups when blended and was plenty. Put it into the oven and baked for 1 hour. Served it on rolls with cheese. I opted for the extra veggies because I tend to go for a veggie sandwich with a little bit of sausage. And any leftover is great in a lasagna! ;) Thanks"