Wednesday, March 30, 2011
Feel Like You're at Fenway Park with a Sausage and Peppers Sandwich
Major League Baseball's opening day is today. For Red Sox and Yankee fans, however, the real opening day occurs on April 8th, when the Sox and Yankees go head-to-head for the first time of the season.
Whether you like to admit it or not, the Red Sox-Yankees decades-long rivalry is the biggest draw for Major League Baseball. Plus, there are the hotties (Derek Jeter), lovable sluggers (Big Papi), fierce pitchers (Josh Beckett, Mariano Rivera) and, most importantly, killer food. I'm not talking about Cracker Jacks and hot dogs. I'm talking about sausages.
Outside of Fenway Park, there are over a dozen food carts manned by loud, beefy Boston food vendors hawking sandwiches filled with everything from kielbasa to steak tips. It's the humble Sausage and Pepper Sandwich, or "sangwich" as it's often called, that is the most beloved of all. Sweet or spicy Italian sausage links are grilled or sauteed until glistening and crisp then tucked inside of a crusty Italian roll and smothered with tender cooked onions and bell peppers.
You can get a Sausage and Pepper Sandwich from a number of places, but for the purest Fenway experience, go to the The Sausage Guy, also known as David Littlefield. Over the last decade The Sausage Guy has sold millions of his sandwiches and has become a local celebrity and bona fide tourist attraction.
Like most of you, I won't be at the Red Sox-Yankees game, but that doesn't mean we can't be there in spirit. So do what I plan on doing. Make yourself a Sausage and Pepper Sandwich, or as many New Englanders say, "a soss-age n' peppiz." Crack open a cold one. Watch the game. Realize that, yes, life is good.
The Encyclopedia of Sandwiches shares recipes, history, and trivia for over 100 beloved meals between sliced bread. Each sandwich, as you can see from the images here, is accompanied by a full-color, gorgeous photo beautifully styled by Adam C. Pearson and photographed by Matt Armendariz. You can pre-order your copy today!
Sausage and Peppers Sandwich from my new book, The Encyclopedia of Sandwiches
Makes 4 sandwiches
2 tablespoons olive oil
4 Italian links (about 1 1/4 pounds total), preferably hot Italians sausage with fennel seeds
1 small green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
Salt, to taste
1/4 teaspoon crushed red pepper flakes
3 to 4 tablespoons red wine or water
4 sub rolls or crusty Italian rolls, split lengthwise
1. Place oil in a large skillet over medium heat. Add sausage links and cook, turning until browned all over, about 5 minutes. Ad bell peppers, onion, salt, and crushed red pepper flakes. Reduce heat to medium-low and saute, turning occasionally, about 5 minutes. Add wine or water and cook until most of the liquid has evaporated, about 2 to 3 minutes. The meat should be thoroughly cooked and the vegetables tender.
2. Brush rolls with olive oil and broil 1 to 2 minutes, or until golden and crisp.
3. Open 1 roll. Place 1 sausage link firmly inside. Smother with a quarter of the peppers and onions. Repeat with remaining sandwiches. Eat immediately.
You might also enjoy these porky foods:
Pork Tenderloin Sandwich recipe from Food Blogga
Fennel Sausage and Rapini Pizza recipe from Food Blogga
Grilled Sausage Sandwiches with Pickled Red Cabbage recipe from Sippity Sup
Sausage, Peppers and Smoked Mozzarella Panini recipe from Panini Happy
Chicken Sausage, Onion, and Broccoli Rabe Pizza recipe from Revel and Feast
Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarellas and Prosciutto recipe from Food Blogga