My absolute favorite food at the fair use to be a hot sausage sandwich with peppers, onions, and mustard. The last two times I bought them they just didn’t do anything for me. The peppers and onions were slimy feeling and the sausage was greasy and lackluster. I kind of just gave up on that favorite until I made a gourmet sausage and pepper sandwich last night.
It started as an accident. Sometimes accidents are the best kind of thing that can happen. I was making a spicy red pepper soup and got just a tiny bit carried away with the heat so I turned it into a beautifully delicious red pepper cream sauce for a gourmet sausage and pepper sandwich.
What peppers should you use?
I received a shipment of fresh produce from Mucci Farms as part of my ambassadorship with them at the Produce Marketing Association’s #FreshSummit. Not only are their tomatoes absolutely amazing, which is a tough thing with my very picky tomato loving tastebuds, but the peppers were crisp and tasty too.
Unlike a traditional sausage and pepper sandwich, I don’t recommend using green bell peppers in this recipe. The sauce will turn out a sickly color. No thanks!
You’ll see the sweet red peppers I used here look a little longer than the ones you usually find. They’re a different sweet pepper variety, called Rustico Long Red Peppers. You can use regular red bell peppers from the grocery store if you can’t find them.
To bring the heat I used Hot Shots. And this is where things got a little bit crazy. I used 3 of those suckers, seeds and all. You can swap these hot peppers out for your favorite hot peppers. Use as many or as little as you want.
Add flavor with fresh ingredients
I love making things as easy and delicious as possible. Cooking fresh, wholesome, and flavorful foods doesn’t have to be difficult. I roasted the peppers, shallots, and garlic for the sauce all on one pan. I will also note that if you don’t want the heat, you can just drop the hots or drop one or two to keep a little kick.
Once you make the sauce, set it aside and cook the sausage.
What sausage should you use?
Loose ground sausage works great here. It’s manageable in a sandwich and there’s more surface to collect all that delicious sauce. Since it’s autumn and I am in love with all things pumpkin, I tried the pumpkin sausage that was calling my name at the local butcher. You can also buy link sausage and just take it out of its casing then fry it up loose. It’s a miracle any of the pumpkin sausage made it into the sandwich. The scents that started filling my house were tantalizing and I knew I had hit the proverbial gold mine. This was the perfect sausage for the spicy red pepper cream sauce.
Once the sausage was done cooking, mix the red pepper cream sauce in and serve up a gourmet sausage and pepper sandwich. You can also serve it over mashed potatoes or rice if you prefer.
- 2 cups roasted peppers, pureed – I used 6 Rustico sweet longs and 3 Hot Shots (jalapeno, chile, and habanero)
- 1 roasted shallot
- 1 clove roasted garlic
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 lb ground sausage
- Set oven to broil.
- Slice sweet long peppers in half and remove seeds.
- Slice hot shots in half and leave seeded.
- Slice shallot into thick slices.
- Cut garlic in half.
- Arrange all vegetables on a broiler safe cookie sheet, peppers cut side down.
- Broil for 10 minutes.
- Pull from oven and let cool until you can handle them
- Remove pepper skins.
- Puree all roasted vegetables.
- Mix in salt.
- Add cream and stir together.
- Fry the sausage.
- Mix sausage and sauce together, heat through a couple minutes then serve as desired.
Love roasted peppers? Check out this Roasted Peppers and White Fish Green Salad.