From the Kitchen: A smokin' sausage sandwich
CHARLESTON, W.Va. -- Today's sandwich is tailor-made for this fall season, but it always reminds me of the early summer Vandalia Gathering at the Capitol.
I guess it's because of the folks who have the sausage hoagie with peppers and onion concession near the front of the food vendor lineup. Doesn't it always smell so appealing when you walk past?
It isn't too late in the year to cook the sausages on the backyard grill and do the peppers and onions outside as well. Such actions, however, might attract the attention of several hungry neighbors (those who are out raking leaves) to come see what's cookin'.
You may decide to shift your open-air kitchen to the tailgating parking lots where you expect to draw a crowd. Either cooked at home or away, this sandwich would be a perfect fit.
You can change up the sausage from regular smoked sausage to turkey smoked sausage; chicken sausages; meatless soy-based product; brats; traditional or turkey Italian sausage links or even a regular old frank. When I made this, I used the smoked sausage sized and packaged like wieners.
The recipe doesn't call for it, but think about adding hot dog chili. Also, if heat is your game, a few sliced jalapeno peppers sautéed with the bell pepper or left uncooked and tossed into the bun wouldn't hurt. Neither would pepper-jack or cheddar-habanero cheese and spicy brown mustard.
Go for it -- a flavorful and spicy touchdown.
Judy Grigoraci at firstname.lastname@example.org.
Oktoberfest in a Bun
Yield depends on number of sausages. Each brand has differs in count.
1/2 cup chopped red or white onion
1/2 cup chopped green onion, include green tops
1/2 cup chopped red bell pepper
1 tablespoon olive oil
1 14-ounce can kraut, drained
1/2 to 3/4 teaspoon sugar
1/2 to 3/4 teaspoon garlic powder
2 or 3 dashes bottled hot sauce
1 package smoked sausage links
1 package hot dog or steak/hoagie buns
Shredded white Cheddar or Swiss cheese to taste
Favorite mustard to taste
Favorite relish to taste
SAUTE onions and bell pepper in oil about 5 minutes or tender; add kraut and heat through. Simmer 5 minutes for flavors to blend.
STIR in sugar, garlic powder and hot sauce; simmer 5 minutes; heat sausage as package directs (beer simmered optional).
PLACE sausage in bun; top with kraut mixture, cheese, mustard and relish.
SERVE right away.
Nutrition information: 1/8 recipe, bun included (allowing there are 8 sausages) 230 calories; 90 calories from fat; 10 grams fat; 3.5 grams saturated fat; 20 milligrams cholesterol; 710 milligrams sodium; 26 grams carbohydrates; 2 grams fiber; 8 grams protein.