On Sat, 30 Jul 2011 22:09:19 -0400, "deja.blues"
> wrote:

> 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.

Hot Italian sausages are not called "hot links". I knew what he was
talking about and that's why I told him to use a better sausage:
Italian.

--

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