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?

nb

--
vi ...the heart of evil

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?
>
> nb
>

Italian sausages instead of whatever flavor a hotlink sausage is. Add a
little dried red pepper flakes. Leave out the parsley, basil, cayenne.
Maybe leave out the tomato, hard call there.

Goomba wrote:

> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.

addendum... lose the bacon grease also, and just use a little olive oil
instead. Then you won't need to drizzle more on later.

On 2011-07-30, Goomba > wrote:

> addendum... lose the bacon grease also, and just use a little olive oil
> instead.

I'm looking for MORE flavor, not LESS.

nb

notbob wrote:
> On 2011-07-30, Goomba > wrote:
>
>> addendum... lose the bacon grease also, and just use a little olive oil
>> instead.
>
> I'm looking for MORE flavor, not LESS.
>
> nb

I can't help but thinking though that all your flavor choices are
disjointed. A good flavorful Italian sausage with fennel fried up with
onions and peppers is a thing of wonder. It doesn't need a lot of other
flavors.

On 7/30/2011 3:26 PM, Goomba wrote:
> notbob wrote:
>> On 2011-07-30, Goomba > wrote:
>>
>>> addendum... lose the bacon grease also, and just use a little olive
>>> oil instead.
>>
>> I'm looking for MORE flavor, not LESS.
>>
>> nb
>
> I can't help but thinking though that all your flavor choices are
> disjointed. A good flavorful Italian sausage with fennel fried up with
> onions and peppers is a thing of wonder. It doesn't need a lot of other
> flavors.

Exactly, just like a good pizza doesn't need an inch of toppings.

I grew up eating lots of sausage and pepper sandwiches and the best ones
are simply good fried Italian sausage, peppers and onions served on a
good quality roll.

On 2011-07-30, Goomba > wrote:

> I can't help but thinking though that all your flavor choices are
> disjointed. A good flavorful Italian sausage with fennel fried up with
> onions and peppers is a thing of wonder. It doesn't need a lot of other
> flavors.

My hotlinks have boatloads of flavor. Bacon grease has more flavor than
any olive oil ever pressed. Removing basil does not add flavor.
Removing parsely does add flavor. Removing garlic does not add flavor.
Nowhere did I even mention "Italian".

I can't help thinking none of you has any desire whatsoever to answer my
question, but only to argue. Nevermind. Forget I ever asked.

nb

On 7/30/2011 1:57 PM, notbob wrote:
> On 2011-07-30, > wrote:
>
>> addendum... lose the bacon grease also, and just use a little olive oil
>> instead.
>
> I'm looking for MORE flavor, not LESS.

OK... add a layer of peanut butter to the bread... and top off with some
nice grape jelly. There you go... MORE flavor.

PS - the next time you post a question, please immediately post an
acceptable answer. This way, well meaning people won't waste their time
trying to offer suggestions.

George L

On 2011-07-30, George Leppla > wrote:

> nice grape jelly. There you go... MORE flavor.

It's been recommended before, and with less argument.

> PS - the next time you post a question, please immediately post an
> acceptable answer. This way, well meaning people won't waste their time
> trying to offer suggestions.

You should buy the Honda

nb

On Sat, 30 Jul 2011 17:36:38 -0500, George Leppla
> wrote:

>On 7/30/2011 1:57 PM, notbob wrote:
>> On 2011-07-30, > wrote:
>>
>>> addendum... lose the bacon grease also, and just use a little olive oil
>>> instead.
>>
>> I'm looking for MORE flavor, not LESS.
>
>OK... add a layer of peanut butter to the bread... and top off with some
>nice grape jelly. There you go... MORE flavor.
>
>PS - the next time you post a question, please immediately post an
>acceptable answer. This way, well meaning people won't waste their time
>trying to offer suggestions.

LOL

On Sat, 30 Jul 2011 17:36:38 -0500, George Leppla wrote:

> On 7/30/2011 1:57 PM, notbob wrote:
>> On 2011-07-30, > wrote:
>>
>>> addendum... lose the bacon grease also, and just use a little olive oil
>>> instead.
>>
>> I'm looking for MORE flavor, not LESS.
>
> OK... add a layer of peanut butter to the bread... and top off with some
> nice grape jelly. There you go... MORE flavor.
>
> PS - the next time you post a question, please immediately post an
> acceptable answer. This way, well meaning people won't waste their time
> trying to offer suggestions.
>
> George L

eliminate the middleman!

your pal,
blake

"notbob" > ha scritto nel messaggio
, Goomba > wrote:
>
>> addendum... lose the bacon grease also, and just use a little olive oil
>> instead.
>
> I'm looking for MORE flavor, not LESS.

You're throwing the kitchen sink in and you end up with muck. Flavoring
needs to depend on few well-chosen tastes. I mostly agree with Goomba,
except of course I am not used to fennel seed in sausages, I WOULD sautè
garlic, onion and peppers together, I MIGHT add chunks of a tomato at the
very end to lift up those flavors, I WOULD use only oregano as an herb
there, and I would not kill my sausage with bacon.

On 2011-07-30, Goomba > wrote:

> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.

You eliminated four flavor components. Not what I'm looking for.

nb

--
vi ...the heart of evil

On 7/30/2011 12:23 PM, Goomba wrote:
> 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?
>>
>> nb
>>
>
> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.


Agree with Goomba's suggestions. If you want tomato, use a small can of
tomato sauce. I was going to suggest a good Italian sausage,
combination of medium and hot if he wants more flavor.

gloria p

On 7/30/2011 3:52 PM, gloria.p wrote:
> On 7/30/2011 12:23 PM, Goomba wrote:

>> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
>> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
>> Maybe leave out the tomato, hard call there.
>
>
> Agree with Goomba's suggestions. If you want tomato, use a small can of
> tomato sauce. I was going to suggest a good Italian sausage, combination
> of medium and hot if he wants more flavor.

When I think of sausage and peppers, it's got to be Italian sausage.
The peppers, Italian peppers preferred. Onions. If I make it at
home, no tomato, but if I get it from the sub shop in town, they
put on a small amount of tomato sauce - not spaghetti type sauce,
but fresher tomato like pizza sauce.

That's it.

nancy

On Sat, 30 Jul 2011 23:29:36 -0400, Nancy Young <email@replyto> wrote:

>On 7/30/2011 3:52 PM, gloria.p wrote:
>> On 7/30/2011 12:23 PM, Goomba wrote:
>
>>> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
>>> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
>>> Maybe leave out the tomato, hard call there.
>>
>>
>> Agree with Goomba's suggestions. If you want tomato, use a small can of
>> tomato sauce. I was going to suggest a good Italian sausage, combination
>> of medium and hot if he wants more flavor.
>
>When I think of sausage and peppers, it's got to be Italian sausage.
>The peppers, Italian peppers preferred. Onions. If I make it at
>home, no tomato, but if I get it from the sub shop in town, they
>put on a small amount of tomato sauce - not spaghetti type sauce,
>but fresher tomato like pizza sauce.
>
>That's it.
>
>nancy

A saw-seege and pepper hero is good ordered 'parm' (with a little
sauce and mozz broiled), but not with onions. I like saw-seege with
peppers and mozz and ricotta calzone, with a little tomato sauce for
dipping but can do without too. I like saw-seege with onions too, but
no sauce, no cheese... not a good calzone filling... sauce and/or
cheese with onions would produce TIAD. Saw-seege and onion is good on
seeded semolina bread. Yummy: http://i56.tinypic.com/ouaa89.jpg
Btw, those saw-seege were simmered for an hour to remove the excess
salt and make them more tender, then browned... then the onions were
cooked to deglaze the saw-seege pan, then the saw-seege added back...
all cooking was done in that same 6 qt pot. I like to use that pot
for sauteing because its high sides prevent spatter from fercockting
my stove... I rarely use a fry pan except for eggs... eggs should not
be cooked at a high enough heat to spatter.

On 30 Jul 2011 17:58:43 GMT, 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?

I might add some mustard.

Tara

"Tara" > wrote in message
...
> On 30 Jul 2011 17:58:43 GMT, 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?
>
> I might add some mustard.
>
> Tara

use Italian sausage, not hot links. Skip the bacon grease.

use red or yellow peppers, not green. roast or grill them first.

grill sausages. When done, slice and toss quickly with peppers and onions
and diced tomatoes. You want to blend the flavors, but not loose the
"grilliness" of the sausages. Maybe sauté the onions a bit first, too.

I doubt you need the OO (you can use for grilling veggies). No mustard!

fresh basil if you have it, chiffonade. skip the rest, except some red
pepper flakes if you want.

I like the other guy's idea of cheese, too.

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?

What works for me is 4 ingredients. . . no, 5. *Good* sausage. Cook
the sausage in the pan- remove sausage, add butter-- lots of it, for;
Caramelized onions [Vidalia if possible, the sweetest you can find
otherwise]. Add the peppers when the onions are about 1/2 way there.
I saute them slowly and it might take an hour to get them where I want
them.

Serve on a good roll-- must have the slightest bit of leathery crust,
and not be too wimpy.

No salt, no tomatoes, no spices, not even any garlic.

Jim

On 30 Jul 2011 17:58:43 GMT, 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?

First thing is get rid of the fercocktah bacon grease... you don't
want that smokey bacon flavor for saw-seege... saute with olive oil.

On 30 Jul 2011 17:58:43 GMT, notbob > wrote:

> As I said, not bad for my first attemp, but I want better. Any ideas
> What might give it a bit more oomph/flavor?

Don't use hot links, hot Italian sausage is better. Grill up slices
of onions, peppers and tomato with lots of garlic, maybe a sprinkle of
oregano - slice some avocados and arrange it all in a toasted bun.

--

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

On 7/30/2011 1:58 PM, 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?
>
> nb
>

Unless you are trying to emulate something from aplebees a great
sausage and pepper sandwich needs only a few ingredients.

Slowly fry onions and peppers in olive oil until the onions are soft and
caramelized. Fry some *good* Italian sausage until brown. Split a good
quality Italian roll, place some sausage on the roll and add a scoop of
the peppers and onions and enjoy.

On Sat, 30 Jul 2011 16:39:24 -0400, George >
wrote:

> Unless you are trying to emulate something from aplebees a great
> sausage and pepper sandwich needs only a few ingredients.
>
> Slowly fry onions and peppers in olive oil until the onions are soft and
> caramelized. Fry some *good* Italian sausage until brown. Split a good
> quality Italian roll, place some sausage on the roll and add a scoop of
> the peppers and onions and enjoy.

He's not interested. He wants to use HOT LINKS not any other kind of
sausage.

--

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

On Sat, 30 Jul 2011 16:39:24 -0400, George >
wrote:

>On 7/30/2011 1:58 PM, 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?
>>
>> nb
>>
>
>Unless you are trying to emulate something from aplebees a great
>sausage and pepper sandwich needs only a few ingredients.
>
>Slowly fry onions and peppers in olive oil until the onions are soft and
>caramelized. Fry some *good* Italian sausage until brown. Split a good
>quality Italian roll, place some sausage on the roll and add a scoop of
>the peppers and onions and enjoy.

The most important thing is the quality of the saw-seege.. if they're
crap on the inside there is nothing one can heap on the outside to
make them better. And good saw-seege needs no seasoning, no salt, no
pepper, no herbs, no tomato, no nothing... doesn't even really need
the onions and peppers... perfectly cooked quality saw-seege really
only needs fork to mouth. And if you're gonna use peppers, they
really ought to be a big ol' heap of those long dago frying peppers,
like those I got growing like crazy in my garden right now... picked
four today but by next week I'll be able to fill a bushel basket. And
this year they're sweet, last year they somehow crossed with the hot
peppers, couldn't eat them.

On 30 Jul 2011 17:58:43 GMT, 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?

Ketchup.

Lou

On Sat, 30 Jul 2011 20:42:20 -0500, Lou Decruss wrote:

> On 30 Jul 2011 17:58:43 GMT, 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?
>
> Ketchup.
>
> Lou

you sly dog.

your pal,
blake

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

On 2011-07-30, heyjoe > wrote:

> Roast and peel the peppers and tomato. Substitute a pablano pepper for
> the bell pepper. Use fresh herbs, instead of dried.

I would have done all the above if I'd had any of that handy. Next
time. Thnx.

nb

--
vi ...the heart of evil

On Sat, 30 Jul 2011 13:54:36 -0500, heyjoe >
wrote:

>On 30 Jul 2011 17:58:43 GMT, 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?
>>
>> nb
>
>Roast and peel the peppers.

Not for guido saw-seege. In fact real guineas use those long thin
fleshed frying peppers