Started off with some homemade Hot Italian . I had 2 butts . Cut pork steaks from one , and mixed in what was left to the 2nd one . That gave me a bit more fat content than I normally use , it was a positive . Probably around 33% fat to lean . I base my batches off 2 1/2 pounds of grind . For that I use 18 grams of salt . After that I add by eye / memory . I do enough Italian that I can do it like that without worry .
Anyway ,
Brown the sausage off in a pan ,
Get it browned up , then pull it and add onion , home grown green bell ,
and a jar of Italian peppers .
After that starts to soften ( I go by smell ) add the sausage back in ,
I don't mess with it . I want it to stick a bit . I keep an eye on that , '
and add some red wine to get the stuck junk off the bottom .
Once the sausage comes to temp , I pull it and crank the heat to reduce the liquid .
When the liquid cooks out , I add some red sauce . I use a good brand .
Mids traditional .
Let that simmer down and get the bread ready .
Rip lengthwise and remove the middle .
Butter up with some garlic and under the broiler to
brown up .
Cheese on the bottom , rip the links in half .
Sauce ,
Cheese on the top .
Close it ,
Wrao it , and back in the oven at 400 for 10 minutes .
Plated up .
Cut shot ,
Kids commented that it was " too sloppy "
It was , but it was awesome . Great flavor . The sausage was spot on perfect .
I'll have to say , the leftovers were better than the night of . I think because
the bread soaked up some of the sauce . Either way , the sausage was
spot on for flavor and texture . Really good .
Thanks for lookin .
Anyway ,
Brown the sausage off in a pan ,
Get it browned up , then pull it and add onion , home grown green bell ,
and a jar of Italian peppers .
After that starts to soften ( I go by smell ) add the sausage back in ,
I don't mess with it . I want it to stick a bit . I keep an eye on that , '
and add some red wine to get the stuck junk off the bottom .
Once the sausage comes to temp , I pull it and crank the heat to reduce the liquid .
When the liquid cooks out , I add some red sauce . I use a good brand .
Mids traditional .
Let that simmer down and get the bread ready .
Rip lengthwise and remove the middle .
Butter up with some garlic and under the broiler to
brown up .
Cheese on the bottom , rip the links in half .
Sauce ,
Cheese on the top .
Close it ,
Wrao it , and back in the oven at 400 for 10 minutes .
Plated up .
Cut shot ,
Kids commented that it was " too sloppy "
It was , but it was awesome . Great flavor . The sausage was spot on perfect .
I'll have to say , the leftovers were better than the night of . I think because
the bread soaked up some of the sauce . Either way , the sausage was
spot on for flavor and texture . Really good .
Thanks for lookin .
