Better with beer. Normally you would do this sandwich with peppers and onions. As in the links below. This was Cajun sausage I had in the freezer. Poached it for ten minutes first, then browned it, added the onions, covered with a splash of water until cooked through. I'm letting the sausages sit with the onions for a while in the fridge so the sandwich will be constructed later with Creole mustard. No proper rolls either. You could also poach the sausages in beer and/or cook everything covered with a little beer.
https://www.bonappetit.com/recipe/sausage-peppers-and-onions-subs
https://www.foodnetwork.com/recipes/rachael-ray/sausage-pepper-and-onion-hoagies-recipe-1941240
https://somethingaboutsandwiches.com/sausage-sandwich/
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