On 30 Jul 2011 21:28:07 GMT, notbob > wrote:

> Unfortunately, almost everyone provided an opinion on how they would
> make an Italian sausage and pepper sandwich. I asked for more
> "flavor/oomph", not less. Removing flavor components does not add
> anything and the Italians are not the only one who make such a
> sandwich. Why didn't anyone think of a cajun sausage pepper sandwich,
> which my recipe more closely resembled. Heyjoe was the only person
> who even remotely tried to provide a viable suggestion.
>
> http://en.wikipedia.org/wiki/Sausage_sandwich

Most of us have eaten hot links and find them sadly lacking. They
have heat, not flavor. If you want more flavor, use a better sausage.
You want more flavor in the toppings, stop muddying up the flavor of
what you put on it. Lose the bacon grease, lose some of the
components and up the amount of what's left. Do you want us to chew
and swallow it for you too?


--

Today's mighty oak is just yesterday's nut that held its ground.