This is exactly how I make mine for use on buns and Italian bread. For another way to use them, I slice the sausages and add tomato sauce to this dish and serve it over pasta! Thanks for posting! Happy to see someone does it the way I do!
Yes. 100%. I slice my sausage up at the end and add back to the peppers and onions but this is the best technique I've tried so far. Great video. These come out better than my Italian grandmothers. (Although she had an Italian deli nearby that made excellent sausage, still looking for somewhere local or online to get mine)
A trick my family always used was to put the peppers in the bottom of the bun and the sausage on top. Doesn't look as it pretty but sure is easier and neater to eat.
@@melcancook absolutely , I'm from West Virginia and that's just plain rude talking all that hate. You keep posting your vids nevermind the haters. From West Virginia a big hug and thanks. Ronnie.
Absolutely, you are most welcome . Pa. All the way!! As I said I'm from WV. So I'm like right in y'all's backyard. Glad to meet you my friend and neighbor. Keep posting your vids . Don't let the haters discourage you . I made that sausage last night is was very good. Thanks for your time . Hope you have a wonderful day Melcan . God Bless you . I'm going to look for more of y'all's delicious recipes. Thanks , Ronnie. 😊😊
Your large, high-sided braising pan is just marvelous. I like the fact that they haven't got a long handle to get in the way and possibly catch on something.
Have my Italian friend and she makes the most delicious sausage and peppers but she doesn't want to tell me the recipe cuz it's a family secret but I think this is what she does so I'm going to follow this recipe it tastes just like the one they sell at the feast
i love coming across decade old YT videos i’m cooking some sausage right now! thx for this video. PS i saw your pinned comment. i hope in the past 10 years you’ve realized trolls are irrelevant!!!! ❤️❤️
I've been making my sausages and Bratwurst exactly like you do for the last 10 years and they're excellent thank you so much for showing me how to cook.
I think Italian foods like pizza and sausage and peppers etc bring out the passion in people. I think each person believes their way is the best way. The pizza shop one grows up with is the one people defend with gusto. New York vs New Jersey. Another good example: Pat's vs Geno's!!! Passionate people on both sides. Thank you for posting!
To all the meanies, trolls and bullies who spew criticisms without having tried this method of cooking first, please stop. Once upon a time, man put raw meat on a stick, held it over a fire and thought it tasted good. It did. It was -- better than raw meat. We have evolved. Italy didn't invent food. They didn't even invent sausage. They didn't invent sausage cooking either. My intention is not to insult your heritage, simply to teach a method -- that works. It might not be what your people do or did, but, that is neither here nor there. Granted, I wish the bread would have been a better quality that day. That said, it was what was provided to me for the TV show. I'm just here to share and teach. Stop slinging arrows for slinging sake -- your ignorance is showing, and, it is unbecoming of your beloved heritage.. Love to all. ~ Mel.
melcancook forget them, I made this and it tasted fantastic. I used to grill them and then cook the onions and peppers with some beef stock. Never going back
Best sausage and peppers recipe I have ever seen!! I am going to cook this tomorrow. I have never tried the simmering of the sausages before. I am sure it makes a difference. Thanks. You can tell when someone is a REAL cook! Looks great.
THANK YOU, THANK YOU, THANK YOU!!! Hi Mel😀😀😀 A while back, I wanted to cook some sausage indoors and searched RU-vid for simple recipes and came upon yours. I LOVED how EASY you made this compared to other videos I saw. NOT ONLY SIMPLE BUT FANTASTIC!!! I have used your other recipes as well!!! Then I noticed at the beginning of your video that you are from Centre County!!! What a small world. My sister-in-law lives in Bellefonte!!! What a BEAUTIFUL Area!!! So upon myself and my family, WE Thank You for helping me make a WONDERFUL Meal!!! BTW your Kitchen is AWESOME!!!!
Wow! David you made my day! Thank-you! We love it here in Centre County. My husband came here in 1968, I came in 1974, and, we never left -- have never even entertained the thought of leaving. Our three boys were born and raised here too. On a humorous note: I designed my kitchen, and, when we were building our dream home, my husband told me, "make sure you put every thing in the kitchen you want because it is the last kitchen you're ever going to get!" So I did.
Thank you for posting this video. I love to eat and am trying to become a better cook. Sausage and peppers are one of my favorite sandwiches and I have been trying to find a video that is both simple and provides just enough information and detail at a pace that I can keep up with. I will on the lookout for more of your videos for any future instructions. I hope they are as helpful as this one.
Made this !! Method was perfect, thank you so much.... You have great taste !!! I LOVE your kitchen... First video I've seen of yours....New subscriber !
To get the full recipe, along with history about sausage and sausage sandwiches, along with all of my step-by-step photos, just go to my Kitchen Encounters blog: www.bitchinfrommelanieskitchen.com/2019/02/-secrets-to-the-italian-sausage-sandwich-revealed-.html
This Is A Must Try Recipe !! Thank U So Much For Sharing Ur Take On Soprano's Italian Sausage, Peppers And Onions. I'm Looking Forward To Making This Delicious Recipe And Sharing It With My Family And Friends. And I Must Add That Ur Kitchen Is Immaculate As Well As Beautiful !!!
@Todd Wambach Real b: not artificial, fraudulent, or illusory : GENUINE real gold also : being precisely what the name implies a real professional Character: 2a: one of the persons of a drama or novel b: the personality or part which an actor recreates. www.merriam-webster.com/
Thanks Stephen -- I appreciate a person who has an appreciation for design. I designed my entire home (including my kitchen). When it came to my staircases (four floors of them), I knew what I wanted, and, hired an independent company that specializes in custom staircases to make it happen. As it goes with many things, it cost more, but, the turned banisters (four of them) are the perfect ending at all locations.
Lovely recipe and instructions ma'am. I'd like to add one little note to anyone trying this for the first time: after 3 - 4 mins of boiling the sausages, mind the curling and rearrange them so they lay flat, then continue the boiling process. Otherwise the sausages might not cook evenly. Have a nice day (:
Nice job ! although in Trenton NewJersey we were blessed with Italian Peoples bakery, The hard torpedo roll is pretty key for this one, not the seeded hot dog looking bread, either way, some of the family just served it with no roll, bread on side, and it's a staple on the east coast!! look for italian sausage w fennel already in it, DA BEST, italian food truck tip back in the day, they would put a little dab of homemade marina on top of the sandwich, holy good..
Thanks Todd. My mother's brother and sister lived in NY, Elizabeth and Trenton respectively. Great bread, rolls and bagels on almost every street corner. I wish I would have had better rolls for the video (which is actually a cooking segment shot in my home kitchen which airs on local TV), but, those were the rolls the sponsor sent, so, those were the rolls I used. Thanks for the nice comment!
Actually the National Hot Dog and Sausage Council also recommends a "parboiling" of fresh sausages to ensure full, safe cooking - or doing low & slow & very evenly over a grill. I think with all the issues surrounding food safety, this is a great way of making sure everyone stays healthy while enjoying fresh sausages. I was unsure about the butter along with the oil, but I can see the rationale because it will help get a nice brown color (& good flavor). I will try your recipe! Thank you!!
Happy too -- I own two of them and they are my favorite, go-to all-purpose pans. Because mine are over 20 years old, I went to the Calphalon.com website. They still make a version of the pan and it is called: Calphalon Contemporary 7-Quart Sauteuse. The new design features a glass-top lid and two helper-handles (instead of one helper handle and one long handle). I like both of the new features better -- can see through the lid to keep an eye on what's cookings, and, without the long handle, the pan will fit in the refrigerator (mine does not).
melcancook It was so nice of you to look that up! When someone tells me they’ve used a pan for 20 years - that’s a winner! Great price, too. Thank you so much!
I sliced them by hand prior to the show. I would LOVE to show folks how to prep many of my ingredients, but, with only ten minutes on live TV, there is zero time for that. I always hope that if folks see the initial shot of the ingredients, they can eyeball it and figure it out. Thanks for the comment!
As a seasoned veteran of the "real pizza" wars, NYC vs. Chicago, it's heartening to see this receipe is true to its origin....It's the real deal as I remember it growing up in Brooklyn. I'm sure the Chicagoan's would dump tomato paste in it to try and coopt it and call it their own as they did with pizza pie (anyone ever see a pie cut in squares?) they do that in Chicago and claim it's "real pizza".....it's not). This recipe is delish!
Simmer first and brown is on the money. Absolutely! I cook onions, chopped garlic, oregano and peppers in a microwave with EVOO and butter for 6 minutes, then add to pan juice for further cooking . I use 2 different varieties of onion. And two different colors of peppers . Nice video.
I roast Italian sausages in the oven for about 40 minutes turning them once and they’re browned all over and super juicy. Them sauté the onions and peppers.
Beer works (especially if you like to drink beer -- haha -- as you can have one too), and, coving the pan will do just fine if you're planning to brown them off on the grill afterward. Thanks for the feedback!
Off work and going grocery shopping tomorrow, this will be dinner tomorrow, only change is I probably won't use sesame seed bun. Will use a nice Mancini's bun, If you are familiar with Pittsburgh at all, their bread is out of this world. Gonna do it exactly like you, thank you, sorry about the no sesame seed bun, the water is a great tip, never heard of that trick before. God I can't wait to mangiare...
Don't apologize -- I used the rolls that were provided for me for this TV segment. In my own kitchen, I'd be using something similar to a Mancini's myself (my son lives in Pittsburgh).
Awesome, thanks for reply, the water sounds like an amazing trick, Bloomfield and McKees Rocks have a heavy Italian population and some great Italian food, if your son wasn't familiar with them, he'd really enjoy some of there amazing markets! Really enjoy your videos and your passion for our heritage and native country's amazing gift of cuisine. I love food period, but even though I am biased I truly believe Italian food is the best of the best.Thanks again for your delicious uploads
Very nice and informative presentation. I have been looking for a simple onion and pepper recipe for my fried bologna (1/2" thick) sandwiches. This may be it. Being a Wisconsinite, I also try this bratwurst. Many thanks.
Mel, that looks delicious. I am coming over for dinner :-) * as for the butter, I don't recall my Nonna ever using "butter"..instead she used Olive Oil for everything lol. Looks yummy tho . God Bless and keep going with this!
Thanks for your words of encouragement Palmina! EVOO and/or butter -- can't go wrong on either count. We just like that bit of salty coating the butter adds. Glad you enjoyed this!
JoJo -- It is a 14" wide-bottomed Caphalon saute pan. It has a 7 1/2-quart capacity. The one in the video is about 18 years old. The newer version is the same, except it has loop handles on both sides, instead of one loop "helper" handle and one long handle. They do not sell this particular pan on Amazon, and I have never seen them in cooking stores, but, they do sell them on the Caphalon website. The last one I purchased (for a wedding shower gift about two years ago) cost $99.00 -- which is not a bad price for such a great piece of kitchen equipment. Happy Cooking!
I'm pretty sure steaming the sausages would work too---bring the water up to a boil, place them on a rack or basket, reduce the heat down to maintain a simmer and cover the pot or pan. That way, the flavors and seasonings won't release into the water. I try to avoid submerging any food in water when steaming works just as well.
Yes, I'm sure that would work too. That said, as long as you don't poke any holes in the sausage, almost no flavor is released, then, when the water cooks out of the pan, the sausages are in place to brown them. Thanks for the nice comments -- the skillet is a 7.5-quart Calphalon sauteusse -- they still sell them (around $100). It's one of my favorite pans.
@@melcancook ....I have German/Austrian ancestry.....there's no poking holes in sausages permitted either.....ever! (Just as here in the US, no burger smashing with a spatula is allowed.)
