Roman Sausage Sandwich Recipes

SAUSAGE, PEPPER, AND ONION SANDWICHES

Steps:

• Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
• Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.

ROMAN MELT

Steps:

• For the roasted garlic - Preheat grill to medium high. Slice the top off of the garlic. Place on a piece of foil, drizzle 1 tablespoon oil and season with salt and pepper. Wrap the garlic head and place on grill. Cook, turning occasionally until caramelized - about 25 minutes. Remove from grill and set aside.
• For the filling - Place the sausage on grill and cook, flipping as necessary until no longer pink - about 15 minutes. Remove from grill. Drizzle remaining 1 tablespoon of the olive oil over the onion, pepper and fennel slices. Season with salt and pepper. Cook on grill until softened and charred slightly - about 5 minutes. Remove from grill. In large skillet or sauté pan add the sausage pieces, onion and peppers. Season with salt and pepper. Add the vinegar, sugar and chili flakes and simmer 10 more minutes
• For the garlic spread - In bowl, add the butter and parmesan. Unwrap the garlic and squeeze the cloves into the bowl. With a fork, mash the cloves and stir mixture together to form a paste.
• To assemble - slice the foccacia loaf in half. on top half, spread teh garlic spread. place on grill and cook until grill marks appear. On bottom half, spread the pesto. top with the sausage mixture, cheese slices and peperoncini and olives. place top on. place whole sandwich on grill on indirect heat and cook until the cheese melts - about 5 minutes. remove and slice into wedges.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

ANCIENT ROMAN SAUSAGE

Steps:

• Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it.
• The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental.
• Next you need sausage skins or casings. Your butcher can supply you with these.
• Process all the ingredients except the skins or casings. A food processor works.
• If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them.
• Tie a knot in the end of each one.
• Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage.
• When finished twist each sausage into 4 lengths or your preferred segments.
• Optional but authentic:.
• Smoke the sausages. If you do not have a smoker:.
• This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour.
• To make cut up and grill over medium heat.
• When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure.
• Modern Garum Fish Sauce Recipe:.
• Reduce the Grape Juice to 1/10 of original volume.
• Add 2 tbsp anchovy paste and oregano.
• Use as directed.
• Ancient Garum or Fish sauce Recipe.
• THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS.
• Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity.
• Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container.
• Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled.
• Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.