On 7/30/2011 6:14 PM, sf wrote:
> On 30 Jul 2011 21:28:07 GMT, > 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?
>
>
When the OP mentioned "hot links" I thought he meant hot Italian
sausage. If that's not a "hot link" I have no idea what it would be. I
was going to suggest putting Provolone on it but I fear that may be too
Italian for his taste.