In article >,
notbob > wrote:

> Jes made one. Didn't turn out too bad, but coulda been better.
> Ingredients inluded:
>
> hotlink sausages
> grn pprs
> onions
> half tomato
> garlic
> dried basil
> dried parsley
> salt & ppr
> dash of cayenne
>
> sauted links and veggies in skillet with bacon grease, then put on
> steak rolls drizzeled with OO.
>
> As I said, not bad for my first attemp, but I want better. Any ideas
> What might give it a bit more oomph/flavor?

The absolute best Italian sausage and pepper sandwiches I have ever had
were served by a little place in Santa Barbara some years ago.

One sausage, either from bulk or stripped from the casing, I don't know
which, made into a patty and cooked on the flat-top along with about
half a big green Bell pepper, in one slab, flattened and cooked under
the flat weight thing (probably with bit of grease or oil), and served
on a griddle-warmed Italian roll. That's all. You could get marinara on
the side, but I only tried that once, and never asked for it again.

I've been trying to duplicate it for years, without a lot of success.

But that said, when you're cooking the veggies, try giving them a good
shot of sherry, and then reducing it until it coats the vegetables.

Isaac