Hot Poppy Italian Sausage Or Polish Dog Recipes

HUEY'S ITALIAN SAUSAGE DOG

Steps:

• Preheat the grill.
• Blanch the sausages in simmering water until just firm to the touch; drain well.
• Heat 1 tablespoon of oil from the capsicums in a large pan and gently sauté the garlic and onion until they have softened but not browned.
• Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves.
• While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown.
• Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette.
• Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling.
• Serve with a garnish of basil.

MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.