Smoked Italian Sausage Hoagie
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Smoked Italian Sausage Hoagie at home. One portion of this dish contains about 27g of protein, 54g of fat, and a total of 814 calories. For $1.65 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. 335 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. If you have yellow onion, red bell peppers, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 66%, this dish is solid. Try Italian Hoagie Salad, Italian Meatball Hoagie Braids, and Vegetarian Italian Hoagie – 6 Points for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 100 minutes
Ingredients:
About 2 cups applewood chips for smoking, soaked in water for at least 30 minutes
1 clove garlic
8 links sweet Italian sausage
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 pepperoncini, sliced
4 red bell peppers
1 cup grated ricotta salata cheese
8 fresh sausage or hoagie rolls
1 yellow onion, peeled and quartered
Equipment:
wooden skewers
grill
kitchen thermometer
skewers
food processor
Cooking instruction summary:
Watch how to make this recipe. Special equipment: a smoker box and metal or wooden skewers Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side. Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle. Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper. Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: a smoker box and metal or wooden skewers
3. Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill.
4. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
5. Meanwhile, skewer the onion quarters on metal or wooden skewers.
6. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
7. Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions.
8. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
9. Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
