Yesssss, grew up in Chicago and we had a place called Richard's they had thr Italian sausage with Mariana soaked all on the sausage and bread with cheese on too and broiled to melt the cheese omg!! I'm making them tonight' on French bread with Gardena peppers I like my sausage whole with Mariana leaking all over the bread and the cheese hot we eat the sandwhich open like an Italian beef!!
I'm from Tennessee, and my Momma is from Holyoak Mass. She would always make the best sandwiches and one of my favorite sandwiches she would make was an italian grinder. The way you make it looks great but my momma made the best.
Suggestions: 1. Cookie sheet 2. Line with Parchment paper 3. Cut up the red/white/green veggies 🇮🇹 4. Place on parchment/cookie sheet with olive oil, salt pepper, and Italian seasoning 5. Line sausages (approx 24...8×3) on top of veggies 6. Bake 400 30 min turn over bake another 30 min 7. Cool...slice...return everything to a baking dish w/sauce for large group/bring to work Just a suggestion...cause you said so....👍🏽
Not bad but nothing like making it the REAL WAY Brooklyn NYC Style on REAL NYC Italian Bread plus real Sausage from a Salumeria makes a world of difference in taste. One thing I'm grateful for growing up in the NYC when it was what it was.
if you hate when you bite into a sauge & get a lump/chunk of fat ...if you cook them longer, that fat will render & taste 10x better! Most people boil them in a quarter inch of water with a tight fitting lid, then remove the lid & cook off the water, you're going to want all of that pork fat in this pan. It is Pork, *Low & Slow* always makes it taste 10 times better. Pork fat renders at 130-140 F btw, double up on your fried onions :)
Hello, great question! It's going to vary depending on the size, the bread used, etc. But the process is to wrap the sub in foil airtight before freezing it because you'll want to bake it in that foil too. Keep the sub wrapped, bake at 350 for 15-20 minutes, then unwrap the top and continue to bake it uncovered until it's toasted to your liking. Without baking it uncovered at the end, you'll have a soggy sub.
If you made this with Philly cheese steak beef, you would have made a *Philly Pizza Steak Sandwich* ...but I've had what you made in Philly plendy of times ... but the peppers I always order sweet & hot peppers. And yes that does look amazing, as when it comes to the meat, chicken or shrimp, hamburger, anything would have been good on that, hell toss the spaghetti & meatballs leftovers on the roll, & slices of provolone on top toasted, WOW. ...Yes this is the reason a lot of people in Philly are a little over weight.
It's a preference thing for sure. I like the way it sits in the bun better when it's cut up since the sausage is curved. Also, the extra surface area in the slices means more room for browning which adds some flavour too!
You need to level that Refrigerator, left door is higher than the right side. Going to cause door hinge issues. Great recipe. Sorry as you can tell I have OCD lol.
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Yesssss, grew up in Chicago and we had a place called Richard's they had thr Italian sausage with Mariana soaked all on the sausage and bread with cheese on too and broiled to melt the cheese omg!! I'm making them tonight' on French bread with Gardena peppers I like my sausage whole with Mariana leaking all over the bread and the cheese hot we eat the sandwhich open like an Italian beef!!
So so happy to hear that, hopefully, they turned out! We love these!!
Good job
I'm from Tennessee, and my Momma is from Holyoak Mass. She would always make the best sandwiches and one of my favorite sandwiches she would make was an italian grinder. The way you make it looks great but my momma made the best.
Can't compete with your momma! Thanks for watching :)
Made it today! Husband was happy
My mouth watered the entire time!!!!
Suggestions:
1. Cookie sheet
2. Line with Parchment paper
3. Cut up the red/white/green veggies 🇮🇹
4. Place on parchment/cookie sheet with olive oil, salt pepper, and Italian seasoning
5. Line sausages (approx 24...8×3) on top of veggies
6. Bake 400 30 min turn over bake another 30 min
7. Cool...slice...return everything to a baking dish w/sauce for large group/bring to work
Just a suggestion...cause you said so....👍🏽
That looks delicious! 👍😋😊👏
i made one today! it's really good! thanks for the easy recipe! my fam mom and brother enjoyed it ✨
Amazing! we love to hear that! Glad you enjoyed ♥
Looks delicious 😋
Looks great! 👍
I make this too 😊
Great job! ❤ Thanks for sharing. ❤
Looks really good. But, I'd never cut the sausage up like that. And I'd quarter some Roma tomatoes and put those in there.
Too much yummy
🇮🇹 Alexander, you make everything so delicious 😋. I especially like your detailed instructions. HAPPY RESSURECTION DAY‼️
Thank you! We surely appreciate your support, Penna!
Perfect for the game
So happy to have found you guys! 💓
We are glad you found us! Welcome :)
good video.. going to try this on the Blackstone..
That's gonna be delicious.
Beautiful
I combine marinara with tomato sauce.
I ain’t mean a while since I left Newark to South Carolina but I gotta make me some
❤❤❤love to mapke them. Blessings
Not bad but nothing like making it the REAL WAY Brooklyn NYC Style on REAL NYC Italian Bread plus real Sausage from a Salumeria makes a world of difference in taste. One thing I'm grateful for growing up in the NYC when it was what it was.
FYI Full Sausage Links in the hero. More flavor it's endless never cit them into "Change"
if you hate when you bite into a sauge & get a lump/chunk of fat ...if you cook them longer, that fat will render & taste 10x better! Most people boil them in a quarter inch of water with a tight fitting lid, then remove the lid & cook off the water, you're going to want all of that pork fat in this pan. It is Pork, *Low & Slow* always makes it taste 10 times better. Pork fat renders at 130-140 F btw, double up on your fried onions :)
I’m making a slightly modified version with Oliverio’s hot peppers, a local Italian place
If you freeze these as you suggested, what’s the best way to reheat them?
Hello, great question! It's going to vary depending on the size, the bread used, etc. But the process is to wrap the sub in foil airtight before freezing it because you'll want to bake it in that foil too.
Keep the sub wrapped, bake at 350 for 15-20 minutes, then unwrap the top and continue to bake it uncovered until it's toasted to your liking. Without baking it uncovered at the end, you'll have a soggy sub.
Since sausages are already super salty, I do not use salt at else places at all.
Good point! Salt is one of those things that truly has to be a person-to-person thing, so we always recommend "adding to taste"
If you made this with Philly cheese steak beef, you would have made a *Philly Pizza Steak Sandwich* ...but I've had what you made in Philly plendy of times ... but the peppers I always order sweet & hot peppers. And yes that does look amazing, as when it comes to the meat, chicken or shrimp, hamburger, anything would have been good on that, hell toss the spaghetti & meatballs leftovers on the roll, & slices of provolone on top toasted, WOW. ...Yes this is the reason a lot of people in Philly are a little over weight.
😋
Dude looks like he enjoys a hot sausage.
Sometimes mild too...
Where is Mariano? hope he's in good health.
Mariano is doing well, just taking a bit of a break :)
Where's the homemade wine?!
Mariano will bring it 😃
Hero...
Roll it up like takeout, that's the trick. SF/
Where is Mariano? Anyone?
He is just taking a bit of a break :)
Why cut the sausage up?
It's a preference thing for sure. I like the way it sits in the bun better when it's cut up since the sausage is curved. Also, the extra surface area in the slices means more room for browning which adds some flavour too!
Algorithm engagement comment
9.1idk about that then adding the tun foil tip is ridiculous
Good
The bread is too burnt
For you, so when you make it don't toast it as long. 👍🏽
You need to level that Refrigerator, left door is higher than the right side. Going to cause door hinge issues.
Great recipe. Sorry as you can tell I have OCD lol.
Thanks for the tip! Haha we will get that fixed :)