Neely's Smoked Sausage and Pepper Sandwiches

Submitted by CookingLaura

"I copied this from foodnetwork.com because I wanted to know the nutritional information. I haven't tried it yet as it's cooking now, but it smells great!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 lb smoked sausage, sliced into quarters then lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 2 medium yellow onions, sliced
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup beer
• 1⁄2 cup barbecue sauce, I used Jack Daniels
• 4 hoagie rolls

directions

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
3. Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
4. Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
5. Transfer to serving dishes and serve.

Reviews

[DanielleLyn]

oh you beat me to posting this recipe on zaar! This is a very good sandwich. Once my fiance and I saw this aired on the neelys show, he was asking me every week to make it! I only use two bell peppers instead of the three. I think its plenty. The sauce is delicious! I also added some cheese on my hoagie roll to melt. I used swiss, but provolone would be very good too! This is very saucey and would also be good served over top of rice. So delicious! Its a favorite for us!

 

[Frank P.]

I use basically the identical idea for my sweet italian sausage links. The only changes are I use what ever Italian Paste Type Sauce I have at hand instead of tomato sauce and beer. Use a piece of provolone on bun so it does not get soggy. If I am doing brats then boil in beer before finishing on grill and skip any tomato sauce and just a little beer for pepper/onion mix then what ever sliced cheese I have around on bun again so not to sloppy. all so tried chirazo with mexican mix of pepper/onion with fajita type sauce and then queso cheese. Work for all three variations.

 

[Chicagoland Chef du Jour]

WE enjoyed this sandwich. I added sliced mushrooms to the mix. Topped with Provolone. I used less BBQ sauce. A great lunch or dinner. Thanks for posting.

 

[Hollis R]

When I was a kid, our family went every year to the Kutztown Folk Festival for almost a decade. The thing I remember most is the daily pig killing, after which we’d go to the next stall over for the sausage sandwiches with peppers and onions on hoagie rolls. They were so delicious that to this day I remember the taste, the texture, just everything. I will never put bbq sauce or beer anywhere near the sausages they used! The festival starts on 27 June, and it’s gonna be virtual this year, so I’m gonna refresh my memory as it’s been almost 60 years since I’ve been there! (I know, right?)

 

[DeliciousAsItLooks]

Delicious! Loved biting into the crusty rolls and the sweet-smokey flavor combination.