I am thinking on doing a fatty this coming sunday for the super bowl. I just helped get done making 600+lbs of sausage in various flavors this weekend and I got some for myself. I have italian and hot sausage all in loose. I was thinking on making an italian one with onion slivers and bell pepper slivers in. use provolone cheese and a layer of spaghetti sauce. I normally marinate my peppers in a greek salad dressing that is pretty kick butt for veggies and even meat to marinade in. but I am not sure if it will clash with the sausage. also should I sweat the veggies in a pan first to kinda precook em? or would nukein em hurt anything? I am aiming at basically making a italian sausage sub with peppers and onions with sauce on. probably gonna use provolone cheese. thoughts or improvements?
post #1 of 14
2/1/10 at 10:50am