Sausage peppers and onion sandwich скачать в хорошем качестве

Sausage peppers and onion sandwich

This easy Italian sausage, peppers, and onions recipe will shows you how to grill delicious sausage sandwiches ready in minutes! To subscribe to this channel press here    / chefnicoskitchen   Subscribe to Your Favorite Recipes    / chefnicoskitchen   You can also share this video with your friends on social media    • Sausage peppers and onion sandwich   Ingredients: 8 mild or hot Italian sausage links (about 16oz) 4 submarine or sandwich 8 Inch Rolls 2 large bell peppers red and green 2 medium yellow onion 2 tbsp olive oil salt and pepper to taste Instructions: Pre-heat a griddle over medium-high heat at about 350°F. Or, a skillet over medium-high heat. (Also, you can bake the sausage in a preheated oven at 400°F (200°C) and cook for 20-25 minutes. Spray the links lightly with some olive oil, and flip them over after 10 minutes of baking.) Once the griddle is ready, add and spread half tablespoon of olive oil, and add the sausages. Cook sausage over medium-high heat, for about 15 to 20 minutes, turning occasionally until the internal temperature reaches 160 to 165°F, and the sausage is browned, and fully cooked. After about 5-10 minutes, flip the sausages and add to the griddle, half tablespoon of olive oil, the peppers, and the onions. Add an additional half tablespoon of olive oil, and season with salt and pepper to taste. Grill the onions and peppers for about 12 to 15 minutes, flipping them once, or twice, until they are tender. After about 12 to 15 minutes, remove the onions and peppers off the griddle, and set aside. If the sausage is not fully cooked to your taste after 15 - 20 minutes, flip it, and let cook for another 3 - 5 minutes. Once done, transfer the sausage to a plate, and leave the fat behind. Slice your sandwich rolls in half lengthwise and place 2 sausages into the fold. Top with enough grilled peppers and onions to fill, and enjoy. Notes: If the sausage is in one big roll/ropes and not links, slice it into links about 4” long (or as long or short as you want). Don’t pierce the skin before baking! If you do, all the good stuff will run out. If you prefer extra crispy skin, flip it one more time, and let cook for another 5 minutes.. or longer. Watch them carefully so that they do not burn! This recipe will work for both hot or sweet Italian sausage made with pork, turkey or chicken. If the sausages are frozen or If your frozen sausages are stuck together in one big clump, leave them out covered for 20 to 30 minutes, or in Lukewarm water for 15 minutes. To store leftovers, cool the Italian sausage completely, then refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. The sausage does not need to be completely thawed before reheating.