Steelers Game Day Sausage
6
People talking
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.
- Ready In:
- 1hr 45mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@CookingONTheSide
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@CookingONTheSide
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"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."
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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.
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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.
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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!
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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. -
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