I love when I go to a farmers market or fair and there is a vendor dishing out delicious Sausage and Pepper Sandwiches. For lunch today, I wanted to make this but with my own twist.
I went to my local supermarket and picked up some sausage. I prefer spicy Italian sausage, but my family prefers the sweet sausage. Today I tried something a little different. I got an Italian sausage stuffed with red peppers and provolone cheese.
I heated up my Digital Bradley Electric Smoker to about 235F and I am using Bradley’s Special Blend Bisquettes as my wood for smoking. Since these sausages are kind of small and we are hot smoking, they will only need about 1.5hrs to 2hrs in the smoker. When cooking meat, don’t ever go by cooking time. Cook until the meat is done. I smoked these sausages until they had an internal temperature of 165F.
While the sausages are smoking, prepare the peppers and onions. Cut the peppers and onion into medium sized strips and throw them into a pan with a couple tablespoons of olive or canola oil over medium low heat.
I like to add some spicing to my pepper and onion concoction. My favorite is a spice blend called “Some Kind of Wonderful Gourmet Spice.” The company may not be around anymore since I cannot find it online. When I got to the website listed on the container, it links to a spam site. If you can’t find the spices, you can also sprinkle Garlic powder, onion powder, and salt. Though I didn’t this time, I like to add some hot sauce to my peppers and onions to add some heat. I also crack some fresh pepper on top and mix it in. Cook this until the onions start to go translucent.
A true sausage and pepper sandwich can’t use hot dog rolls. In the Philadelphia area, we are blessed with some of the best rolls in the world. For this sandwich, I am using Amoroso Rolls. I like to throw the rolls on the grill for a couple minutes to toast them.
Once all the elements are finished cooking, slice the sausages in half, long ways, and place into the bun. Then take some tongs and cover the sausage with the peppers and onions. Serve Hot and Enjoy.