This is exactly how I make mine for use on buns and Italian bread. For another way to use them, I slice the sausages and add tomato sauce to this dish and serve it over pasta! Thanks for posting! Happy to see someone does it the way I do!
Yes. 100%. I slice my sausage up at the end and add back to the peppers and onions but this is the best technique I've tried so far. Great video. These come out better than my Italian grandmothers. (Although she had an Italian deli nearby that made excellent sausage, still looking for somewhere local or online to get mine)
Your large, high-sided braising pan is just marvelous. I like the fact that they haven't got a long handle to get in the way and possibly catch on something.
A trick my family always used was to put the peppers in the bottom of the bun and the sausage on top. Doesn't look as it pretty but sure is easier and neater to eat.
@@melcancook absolutely , I'm from West Virginia and that's just plain rude talking all that hate. You keep posting your vids nevermind the haters. From West Virginia a big hug and thanks. Ronnie.
Absolutely, you are most welcome . Pa. All the way!! As I said I'm from WV. So I'm like right in y'all's backyard. Glad to meet you my friend and neighbor. Keep posting your vids . Don't let the haters discourage you . I made that sausage last night is was very good. Thanks for your time . Hope you have a wonderful day Melcan . God Bless you . I'm going to look for more of y'all's delicious recipes. Thanks , Ronnie. 😊😊
I think Italian foods like pizza and sausage and peppers etc bring out the passion in people. I think each person believes their way is the best way. The pizza shop one grows up with is the one people defend with gusto. New York vs New Jersey. Another good example: Pat's vs Geno's!!! Passionate people on both sides. Thank you for posting!
I've been making my sausages and Bratwurst exactly like you do for the last 10 years and they're excellent thank you so much for showing me how to cook.
Best sausage and peppers recipe I have ever seen!! I am going to cook this tomorrow. I have never tried the simmering of the sausages before. I am sure it makes a difference. Thanks. You can tell when someone is a REAL cook! Looks great.
THANK YOU, THANK YOU, THANK YOU!!! Hi Mel😀😀😀 A while back, I wanted to cook some sausage indoors and searched UA-cam for simple recipes and came upon yours. I LOVED how EASY you made this compared to other videos I saw. NOT ONLY SIMPLE BUT FANTASTIC!!! I have used your other recipes as well!!! Then I noticed at the beginning of your video that you are from Centre County!!! What a small world. My sister-in-law lives in Bellefonte!!! What a BEAUTIFUL Area!!! So upon myself and my family, WE Thank You for helping me make a WONDERFUL Meal!!! BTW your Kitchen is AWESOME!!!!
Wow! David you made my day! Thank-you! We love it here in Centre County. My husband came here in 1968, I came in 1974, and, we never left -- have never even entertained the thought of leaving. Our three boys were born and raised here too. On a humorous note: I designed my kitchen, and, when we were building our dream home, my husband told me, "make sure you put every thing in the kitchen you want because it is the last kitchen you're ever going to get!" So I did.
To all the meanies, trolls and bullies who spew criticisms without having tried this method of cooking first, please stop. Once upon a time, man put raw meat on a stick, held it over a fire and thought it tasted good. It did. It was -- better than raw meat. We have evolved. Italy didn't invent food. They didn't even invent sausage. They didn't invent sausage cooking either. My intention is not to insult your heritage, simply to teach a method -- that works. It might not be what your people do or did, but, that is neither here nor there. Granted, I wish the bread would have been a better quality that day. That said, it was what was provided to me for the TV show. I'm just here to share and teach. Stop slinging arrows for slinging sake -- your ignorance is showing, and, it is unbecoming of your beloved heritage.. Love to all. ~ Mel.
melcancook forget them, I made this and it tasted fantastic. I used to grill them and then cook the onions and peppers with some beef stock. Never going back
Thank you for posting this video. I love to eat and am trying to become a better cook. Sausage and peppers are one of my favorite sandwiches and I have been trying to find a video that is both simple and provides just enough information and detail at a pace that I can keep up with. I will on the lookout for more of your videos for any future instructions. I hope they are as helpful as this one.
This Is A Must Try Recipe !! Thank U So Much For Sharing Ur Take On Soprano's Italian Sausage, Peppers And Onions. I'm Looking Forward To Making This Delicious Recipe And Sharing It With My Family And Friends. And I Must Add That Ur Kitchen Is Immaculate As Well As Beautiful !!!
Have my Italian friend and she makes the most delicious sausage and peppers but she doesn't want to tell me the recipe cuz it's a family secret but I think this is what she does so I'm going to follow this recipe it tastes just like the one they sell at the feast
Made this !! Method was perfect, thank you so much.... You have great taste !!! I LOVE your kitchen... First video I've seen of yours....New subscriber !
Thanks Stephen -- I appreciate a person who has an appreciation for design. I designed my entire home (including my kitchen). When it came to my staircases (four floors of them), I knew what I wanted, and, hired an independent company that specializes in custom staircases to make it happen. As it goes with many things, it cost more, but, the turned banisters (four of them) are the perfect ending at all locations.
Nice job ! although in Trenton NewJersey we were blessed with Italian Peoples bakery, The hard torpedo roll is pretty key for this one, not the seeded hot dog looking bread, either way, some of the family just served it with no roll, bread on side, and it's a staple on the east coast!! look for italian sausage w fennel already in it, DA BEST, italian food truck tip back in the day, they would put a little dab of homemade marina on top of the sandwich, holy good..
Thanks Todd. My mother's brother and sister lived in NY, Elizabeth and Trenton respectively. Great bread, rolls and bagels on almost every street corner. I wish I would have had better rolls for the video (which is actually a cooking segment shot in my home kitchen which airs on local TV), but, those were the rolls the sponsor sent, so, those were the rolls I used. Thanks for the nice comment!
i love coming across decade old YT videos i’m cooking some sausage right now! thx for this video. PS i saw your pinned comment. i hope in the past 10 years you’ve realized trolls are irrelevant!!!! ❤️❤️
Simmer first and brown is on the money. Absolutely! I cook onions, chopped garlic, oregano and peppers in a microwave with EVOO and butter for 6 minutes, then add to pan juice for further cooking . I use 2 different varieties of onion. And two different colors of peppers . Nice video.
Very nice and informative presentation. I have been looking for a simple onion and pepper recipe for my fried bologna (1/2" thick) sandwiches. This may be it. Being a Wisconsinite, I also try this bratwurst. Many thanks.
Lovely recipe and instructions ma'am. I'd like to add one little note to anyone trying this for the first time: after 3 - 4 mins of boiling the sausages, mind the curling and rearrange them so they lay flat, then continue the boiling process. Otherwise the sausages might not cook evenly. Have a nice day (:
Happy too -- I own two of them and they are my favorite, go-to all-purpose pans. Because mine are over 20 years old, I went to the Calphalon.com website. They still make a version of the pan and it is called: Calphalon Contemporary 7-Quart Sauteuse. The new design features a glass-top lid and two helper-handles (instead of one helper handle and one long handle). I like both of the new features better -- can see through the lid to keep an eye on what's cookings, and, without the long handle, the pan will fit in the refrigerator (mine does not).
melcancook It was so nice of you to look that up! When someone tells me they’ve used a pan for 20 years - that’s a winner! Great price, too. Thank you so much!
Beer works (especially if you like to drink beer -- haha -- as you can have one too), and, coving the pan will do just fine if you're planning to brown them off on the grill afterward. Thanks for the feedback!
@Todd Wambach Real b: not artificial, fraudulent, or illusory : GENUINE real gold also : being precisely what the name implies a real professional Character: 2a: one of the persons of a drama or novel b: the personality or part which an actor recreates. www.merriam-webster.com/
Actually the National Hot Dog and Sausage Council also recommends a "parboiling" of fresh sausages to ensure full, safe cooking - or doing low & slow & very evenly over a grill. I think with all the issues surrounding food safety, this is a great way of making sure everyone stays healthy while enjoying fresh sausages. I was unsure about the butter along with the oil, but I can see the rationale because it will help get a nice brown color (& good flavor). I will try your recipe! Thank you!!
I roast Italian sausages in the oven for about 40 minutes turning them once and they’re browned all over and super juicy. Them sauté the onions and peppers.
Near Pittsburgh is an amusement park---Kennywood--and this is the way they make the sausages there, but on a grill. When we make them at home, we say we want Kennywood sausages, as opposed to the recipe that includes sauce. These are great! Thank you for posting!
Your recipe is the Best! This 4th of July I want to make Bratwurst instead of Italian, could you possibly do a video of how you cook them in a pan. Thanks.
dorothysue1 I would literally do them or any other sausage the exact same way as she does in this video. I know grill marks look nicer but the flavor of browned butter crusted casing on any links make me favor the pan for small to medium size batches. You can always just make a test link for lunch one day to try things out. I'm not a chef, just a professional eater. ;)
I sliced them by hand prior to the show. I would LOVE to show folks how to prep many of my ingredients, but, with only ten minutes on live TV, there is zero time for that. I always hope that if folks see the initial shot of the ingredients, they can eyeball it and figure it out. Thanks for the comment!
As a seasoned veteran of the "real pizza" wars, NYC vs. Chicago, it's heartening to see this receipe is true to its origin....It's the real deal as I remember it growing up in Brooklyn. I'm sure the Chicagoan's would dump tomato paste in it to try and coopt it and call it their own as they did with pizza pie (anyone ever see a pie cut in squares?) they do that in Chicago and claim it's "real pizza".....it's not). This recipe is delish!
Off work and going grocery shopping tomorrow, this will be dinner tomorrow, only change is I probably won't use sesame seed bun. Will use a nice Mancini's bun, If you are familiar with Pittsburgh at all, their bread is out of this world. Gonna do it exactly like you, thank you, sorry about the no sesame seed bun, the water is a great tip, never heard of that trick before. God I can't wait to mangiare...
Don't apologize -- I used the rolls that were provided for me for this TV segment. In my own kitchen, I'd be using something similar to a Mancini's myself (my son lives in Pittsburgh).
Awesome, thanks for reply, the water sounds like an amazing trick, Bloomfield and McKees Rocks have a heavy Italian population and some great Italian food, if your son wasn't familiar with them, he'd really enjoy some of there amazing markets! Really enjoy your videos and your passion for our heritage and native country's amazing gift of cuisine. I love food period, but even though I am biased I truly believe Italian food is the best of the best.Thanks again for your delicious uploads
Mel, that looks delicious. I am coming over for dinner :-) * as for the butter, I don't recall my Nonna ever using "butter"..instead she used Olive Oil for everything lol. Looks yummy tho . God Bless and keep going with this!
Thanks for your words of encouragement Palmina! EVOO and/or butter -- can't go wrong on either count. We just like that bit of salty coating the butter adds. Glad you enjoyed this!
I burnt the crap out of the peppers and onions. Was hesitant to add oregano but glad i did. very good. Make sure you turn the heat down a bit to cook the peppers and onions
It goes without saying every electric skillet and every stovetop heats differently, which means the cook needs to adjust the heat accordingly. Sorry you "burnt the crap out of yours", but, happy you added the oregano.
JoJo -- It is a 14" wide-bottomed Caphalon saute pan. It has a 7 1/2-quart capacity. The one in the video is about 18 years old. The newer version is the same, except it has loop handles on both sides, instead of one loop "helper" handle and one long handle. They do not sell this particular pan on Amazon, and I have never seen them in cooking stores, but, they do sell them on the Caphalon website. The last one I purchased (for a wedding shower gift about two years ago) cost $99.00 -- which is not a bad price for such a great piece of kitchen equipment. Happy Cooking!
Mel, you left me wanting to have one of those sandwiches, they look delicious and the vegetables looked out of this world. I'm just a little thrown by your cooking method, though I'm no chef. Not wanting to murder my Italian sausage any longer I asked the folks at my local Italian deli about cooking it. They said cook in the oven at 350 for about 20 minutes, and definitely no simmering in water. I'm going to have to try your method to the letter, though. Thanks for posting this vid.
Thanks Mitch. If you try the method, and you don't like it, it's a fair criticism, and, I can handle that. That said, I'm betting you just might be pleasantly surprised!
This is exactly how I make mine for use on buns and Italian bread. For another way to use them, I slice the sausages and add tomato sauce to this dish and serve it over pasta! Thanks for posting! Happy to see someone does it the way I do!
Thanks for the nice feedback -- like your idea about the pasta too!
@@melcancook You're welcome!
That's the way to do it.
Thank you for sharing such an amazing recipe. I did this recipe many times already and each time comes out better..
Thanks for the kind words and feedback Peter!
I've looked at so many recipes, but this is the one! Thanks, it's about to get serious in the kitchen.
Awesome!!!
Yes. 100%. I slice my sausage up at the end and add back to the peppers and onions but this is the best technique I've tried so far. Great video. These come out better than my Italian grandmothers. (Although she had an Italian deli nearby that made excellent sausage, still looking for somewhere local or online to get mine)
Your large, high-sided braising pan is just marvelous. I like the fact that they haven't got a long handle to get in the way and possibly catch on something.
“you never want to poke holes in your sausage”. That’s the best advice I’ve heard on UA-cam. Thank you
This has been my go to recipe for a couple of years now and I looked at many. Probably have this 2-3x a month. Wonderful.
A trick my family always used was to put the peppers in the bottom of the bun and the sausage on top. Doesn't look as it pretty but sure is easier and neater to eat.
100% agree with you. That said, this was for TV and, as I'm sure you understand, it's all about the visual.
That's actually why I avoid sandwiches like this even thought they look so good. I just don't want to wear it.
I’ve looked at over 20 ways to make this recipe and this is the one I’m going with tonight. Thanks for posting this!
Happy to have helped & thank-YOU!
Really? You picked this recipe over the others? Have you tried looking up how a REAL ITALIAN makes this? fucking momo!
ua-cam.com/video/puk5rVaPR2A/v-deo.html
@@Giordano_ ua-cam.com/video/puk5rVaPR2A/v-deo.html
This is the Best sausage recipe on here. Thanks ,So Delicious!!!
Thank-YOU for the nice words!!!
@@melcancook absolutely , I'm from West Virginia and that's just plain rude talking all that hate. You keep posting your vids nevermind the haters. From West Virginia a big hug and thanks. Ronnie.
@@Sue-zz3lj Good morning & hugs back at 'cha from Central PA, Penn State!!! People like you make all the work worth while!!!
Absolutely, you are most welcome . Pa. All the way!! As I said I'm from WV. So I'm like right in y'all's backyard. Glad to meet you my friend and neighbor. Keep posting your vids . Don't let the haters discourage you . I made that sausage last night is was very good. Thanks for your time . Hope you have a wonderful day Melcan . God Bless you . I'm going to look for more of y'all's delicious recipes. Thanks , Ronnie. 😊😊
By far the best video I've seen! Love the "dish up" presentation. THANK YOU for your wonderful recipes.
Thanks bunches!
In south Philly we “Scoop” one side of the rollfill it with a small amount of peppers & onions then the sausage & a small amount of gravy (Sauce)
Great tip on boiling never thought of that! All the best from England.
My favorite recipe n video so far! Thank you!❤
Awesome!
This worked perfectly ! This is hands down the best way to make sausage peppers and onions ! Thanks ! Great background music too !
Thanks for the kind comment and great feedback!
I think Italian foods like pizza and sausage and peppers etc bring out the passion in people. I think each person believes their way is the best way. The pizza shop one grows up with is the one people defend with gusto. New York vs New Jersey. Another good example: Pat's vs Geno's!!! Passionate people on both sides. Thank you for posting!
Well said and thank you!
This is a Great Video, very good instruction. Thank you.
Melanie.. This changes EVERYTHING. Thank you !
Had them on Martin's Potato hot-dog rolls...AMAZING.
So happy to help rock your food world (in a small way)!
@@melcancook it was in A Big Way ! : )
I've been making my sausages and Bratwurst exactly like you do for the last 10 years and they're excellent thank you so much for showing me how to cook.
Best sausage and peppers recipe I have ever seen!! I am going to cook this tomorrow. I have never tried the simmering of the sausages before. I am sure it makes a difference. Thanks. You can tell when someone is a REAL cook! Looks great.
Thank-you LindaLou for the kind comment -- enjoy your sausage sandwiches!
This looks delicious I can almost smell the aroma !!!!
THANK YOU, THANK YOU, THANK YOU!!! Hi Mel😀😀😀 A while back, I wanted to cook some sausage indoors and searched UA-cam for simple recipes and came upon yours. I LOVED how EASY you made this compared to other videos I saw. NOT ONLY SIMPLE BUT FANTASTIC!!! I have used your other recipes as well!!! Then I noticed at the beginning of your video that you are from Centre County!!! What a small world. My sister-in-law lives in Bellefonte!!! What a BEAUTIFUL Area!!! So upon myself and my family, WE Thank You for helping me make a WONDERFUL Meal!!! BTW your Kitchen is AWESOME!!!!
Wow! David you made my day! Thank-you! We love it here in Centre County. My husband came here in 1968, I came in 1974, and, we never left -- have never even entertained the thought of leaving. Our three boys were born and raised here too. On a humorous note: I designed my kitchen, and, when we were building our dream home, my husband told me, "make sure you put every thing in the kitchen you want because it is the last kitchen you're ever going to get!" So I did.
To all the meanies, trolls and bullies who spew criticisms without having tried this method of cooking first, please stop. Once upon a time, man put raw meat on a stick, held it over a fire and thought it tasted good. It did. It was -- better than raw meat. We have evolved. Italy didn't invent food. They didn't even invent sausage. They didn't invent sausage cooking either. My intention is not to insult your heritage, simply to teach a method -- that works. It might not be what your people do or did, but, that is neither here nor there. Granted, I wish the bread would have been a better quality that day. That said, it was what was provided to me for the TV show. I'm just here to share and teach. Stop slinging arrows for slinging sake -- your ignorance is showing, and, it is unbecoming of your beloved heritage.. Love to all. ~ Mel.
Don't even give them your time these type of commenters weren't raised right
Thank-you.@@lcbean6921
@Todd Wambach That's kind of you to say (and good to know).
melcancook forget them, I made this and it tasted fantastic. I used to grill them and then cook the onions and peppers with some beef stock. Never going back
Thanks!!!
Trying it for dinner tonight and it smells sooo good. I think I will try one Mel recipe every week, every thing I have made so far has been delicious!
Thanks for the kind words Jacqueline -- People like you make what I do worthwhile!
This looks fantastic, I will be making this tomorrow. Thanks so much. And I like how you presented the video.
Thanks Greg!
Exquisite work with the peppers and sausage thank you fabulous...✌🤗
I tried your recipe. This was the best sausage, peppers and onions EVER!
Thanks Marge -- You made my day!!!
@marge.. agreed!!
Thank you for posting this video. I love to eat and am trying to become a better cook. Sausage and peppers are one of my favorite sandwiches and I have been trying to find a video that is both simple and provides just enough information and detail at a pace that I can keep up with. I will on the lookout for more of your videos for any future instructions. I hope they are as helpful as this one.
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Great video! Very well explained and easy to follow. Thank you so much.
Thanks and you are most welcome!
I'm a fan of Italian cuisine. These sausages are amazing, very tasty. Yummy,yummy.
Glad to hear it -- many thanks for the nice comment!
I haven't put them in water before grilling. Going to try it and I also like the idea of the fennel in the spices. Thanks!
You're very welcome. Enjoy!
Love this video. Makes me run to the market for the ingredients.
Makes me happy to hear this! Thanks!!!
This Is A Must Try Recipe !! Thank U So Much For Sharing Ur Take On Soprano's Italian Sausage, Peppers And Onions. I'm Looking Forward To Making This Delicious Recipe And Sharing It With My Family And Friends. And I Must Add That Ur Kitchen Is Immaculate As Well As Beautiful !!!
Thank-you Donna! You made my day!
This is an excellent, well produced video!
Many thanks!
Have my Italian friend and she makes the most delicious sausage and peppers but she doesn't want to tell me the recipe cuz it's a family secret but I think this is what she does so I'm going to follow this recipe it tastes just like the one they sell at the feast
Made this !! Method was perfect, thank you so much.... You have great taste !!! I LOVE your kitchen... First video I've seen of yours....New subscriber !
You started my day today with a smile! Thanks!!!
She is right about poking holes in the Sausages when grilling etc as it will make them dry as dirt , So tongs are the way to go etc.
That's a great video! I definitely will cook my sausage and peppers your way! Your sandwiches look fantastic!
Thanks for the nice comment -- Give it a try and enjoy!
Thank you! Very well done! I'm a new cook and you explained everything so I could follow withhout being confused.
You are SO welcome and I am SO happy I was able to do that for you. Folks like you make it all worthwhile. You made my day!
looks de Lish!! Nice colonial rail and spindles in the back ground . I love the turned banister
Thanks Stephen -- I appreciate a person who has an appreciation for design. I designed my entire home (including my kitchen). When it came to my staircases (four floors of them), I knew what I wanted, and, hired an independent company that specializes in custom staircases to make it happen. As it goes with many things, it cost more, but, the turned banisters (four of them) are the perfect ending at all locations.
NICE WAY OF COOKING IT ..
this is my favorite recipe 😋 FANTASTIC!
Love your recipes Mel ❤
I made mine similar to your recipe, but added 4 oz. of chardonnay to the water. It was very moist and had a lot more flavor. thank you for the vid.
Now that is a GREAT idea!
Nice job ! although in Trenton NewJersey we were blessed with Italian Peoples bakery, The hard torpedo roll is pretty key for this one, not the seeded hot dog looking bread, either way, some of the family just served it with no roll, bread on side, and it's a staple on the east coast!! look for italian sausage w fennel already in it, DA BEST, italian food truck tip back in the day, they would put a little dab of homemade marina on top of the sandwich, holy good..
Thanks Todd. My mother's brother and sister lived in NY, Elizabeth and Trenton respectively. Great bread, rolls and bagels on almost every street corner. I wish I would have had better rolls for the video (which is actually a cooking segment shot in my home kitchen which airs on local TV), but, those were the rolls the sponsor sent, so, those were the rolls I used. Thanks for the nice comment!
i love coming across decade old YT videos
i’m cooking some sausage right now! thx for this video.
PS i saw your pinned comment. i hope in the past 10 years you’ve realized trolls are irrelevant!!!! ❤️❤️
Thosevlook delish i definitely will make ❤
This came out AMAZING thank you Mel, yes you definitely CAN cook!!
thank you so much...going to follow this recipe for tonights meal.
Enjoy Derek!!!
very good! great ideas, info
Thanks!!!
Excellent thank you for the lesson on how to cook the italian sausage sandwiches. I love the sweet sausage myself lol.
Looks great! I'm going to try it this way next time.
I think you'll be very pleased, and, thanks for the kind words!
I prepared as per your video and it came out fantastic! I would have preferred hoagie rolls but I'm watching my carbs. Thanks for posting this video.
YIPPIE!!!
This is awesome! You are so right about drying the sausage out. I wrote everything down. Thank you!
Thanks Mike!!!
I watched two videos before this one, both were on the bbq. This one really made me hungry.
Looks yummy think I'll be making it for dinner tonight, but can I use olive oil instead of butter.
Of course. Enjoy Wanda!
Simmer first and brown is on the money. Absolutely! I cook onions, chopped garlic, oregano and peppers in a microwave with EVOO and butter for 6 minutes, then add to pan juice for further cooking . I use 2 different varieties of onion. And two different colors of peppers . Nice video.
Thanks Thomas -- It's great to hear from someone who's tried the method before criticizing it!
This woman gets it. Damn, work of art. Great advice about the sausage. NEVER poke them!
Thanks bunches!
Do you recommend topping with a marinara sauce or another flavor of tomato sauce?
My personal preference is marinara.
Very nice and informative presentation. I have been looking for a simple onion and pepper recipe for my fried bologna (1/2" thick) sandwiches. This may be it. Being a Wisconsinite, I also try this bratwurst. Many thanks.
Lovely recipe and instructions ma'am. I'd like to add one little note to anyone trying this for the first time: after 3 - 4 mins of boiling the sausages, mind the curling and rearrange them so they lay flat, then continue the boiling process. Otherwise the sausages might not cook evenly. Have a nice day (:
you have an AWESOME kitchen! thanks for the video!!!
Could you please tell me what kind of pan you’re using, and what brand it is? I’m in love with it! Thank you for the wonderful tips!
Happy too -- I own two of them and they are my favorite, go-to all-purpose pans. Because mine are over 20 years old, I went to the Calphalon.com website. They still make a version of the pan and it is called: Calphalon Contemporary 7-Quart Sauteuse. The new design features a glass-top lid and two helper-handles (instead of one helper handle and one long handle). I like both of the new features better -- can see through the lid to keep an eye on what's cookings, and, without the long handle, the pan will fit in the refrigerator (mine does not).
$104.99 -- Which is not bad at all!
melcancook It was so nice of you to look that up! When someone tells me they’ve used a pan for 20 years - that’s a winner! Great price, too. Thank you so much!
@@rhondabradley2815 Happy to help!
You can cook for me anytime HONEY BUNNY! Looks so delicious. Thanks for your video and passion for cooking.
I'm going to try your recipe tomorrow! Love you kitchen!!!
Enjoy Dody!
Two differences I do is use a bottle of beer rather than water. And cover sausages while they cook and onions\peppers too
Beer works (especially if you like to drink beer -- haha -- as you can have one too), and, coving the pan will do just fine if you're planning to brown them off on the grill afterward. Thanks for the feedback!
Looks like a winner to me. Only thing I'd do differently is use crusty rolls and add marinara if desired.
Thanks! I would have chosen better rolls, but, since this is local TV, I am at the mercy of the store who supplies the food.
I made this tonight and it was delicious! Yum 😋 thank you
Always FANTASTIC to hear from another believer-in-this method! Thanks!!!
Did you buy those Sausages at Satriale's Pork Store in NJ.? That's where Tony Soprano, Get his also.
MyREDTAIL actually she did.
@@9929kingfish Satirale's is and has been closed for 10 years now. It's been a parking lot for that whole time.
@Todd Wambach He's a real character portrayed by an actor.
@Todd Wambach Real b: not artificial, fraudulent, or illusory : GENUINE
real gold
also : being precisely what the name implies
a real professional
Character:
2a: one of the persons of a drama or novel
b: the personality or part which an actor recreates.
www.merriam-webster.com/
The label on the sausage package said Stop and Shop. :)
I just made these and they came out great.
Great job. That's how we do them in the Northeast.
Thanks James!!!
That's the way I started my sausages this weekend b4 grilling 😋 Thanks 😊 Good to know my intuition is working 😌 Fennel seeds 🤔👍🏼👌
Actually the National Hot Dog and Sausage Council also recommends a "parboiling" of fresh sausages to ensure full, safe cooking - or doing low & slow & very evenly over a grill. I think with all the issues surrounding food safety, this is a great way of making sure everyone stays healthy while enjoying fresh sausages.
I was unsure about the butter along with the oil, but I can see the rationale because it will help get a nice brown color (& good flavor). I will try your recipe! Thank you!!
Thanks for sharing that info, and, I promise you're gonna love the sandwiches!
Yikes! Looks awesome!! Gonna try it! Thanks!!
I roast Italian sausages in the oven for about 40 minutes turning them once and they’re browned all over and super juicy. Them sauté the onions and peppers.
Nice way to to it too!
Hi, at what temperature do you use to roast the sausage
@@deborahkessler-db4zm 325
The best sausage 'sannie' I've ever seen. (UK)
Happy New Year from across the pond!
"You never want to poke holes in your sausage"... Words to live by if ever I heard them...
You started my day with a smile -- thanks!
Great video. Thumbs up.
Near Pittsburgh is an amusement park---Kennywood--and this is the way they make the sausages there, but on a grill. When we make them at home, we say we want Kennywood sausages, as opposed to the recipe that includes sauce. These are great! Thank you for posting!
Thanks for sharing this. My son and his family live in Pittsburgh and I know they visit Kennywood!
Love the sausage sandwiches at Kennywood! From Weirton WV. Making these now, wish me luck!
@@willywonka4908 You'll do fine! Enjoy!
love this video..I will try this tonight
jose torres Have fun and enjoy!
You're the best thank you. I will definitely be following your recipe. 👍🏽
+Shawn Summers Thanks Shawn!
Your recipe is the Best! This 4th of July I want to make Bratwurst instead of Italian, could you possibly do a video of how you cook them in a pan. Thanks.
dorothysue1 I would literally do them or any other sausage the exact same way as she does in this video. I know grill marks look nicer but the flavor of browned butter crusted casing on any links make me favor the pan for small to medium size batches. You can always just make a test link for lunch one day to try things out. I'm not a chef, just a professional eater. ;)
xplmr1 Thanks for saying that -- I keep telling (or trying to explain) people, don't knock it until you've tried it!
dorothysue1 I will do my best to make that video happen very soon -- thanks for the idea. It will probably require a bit of beer (wink, wink)!
Thanks so much. I look forward to it!
HI, I wish you showed how you sliced the veggies, I tried a slicer. Not good results 😕!
I sliced them by hand prior to the show. I would LOVE to show folks how to prep many of my ingredients, but, with only ten minutes on live TV, there is zero time for that. I always hope that if folks see the initial shot of the ingredients, they can eyeball it and figure it out. Thanks for the comment!
Looks Devine. Sometimes, i like to melt some provolone on top. Mmm mm good!
Thank you, I’m so hungry! Will use your recipe!
Enjoy your dinner!
this is great....just like how my mom did it (except no butter) - looks delicious
Looks delicious
Thanks!
What's missing is the pasta sauce. Can't have hot Italian sausage without it. At least not in N.Y.. OTHERWISE excellent job. There's nothing like it!
Thanka!!!
I will be doing this Recipe...Soon...
But I might have Rice for my side Dish.
Looks great
Looks really good!
Thanks!
looks great
Thanks!
Try adding some basil flakes too and parsley flakes! Even more flavor
As a seasoned veteran of the "real pizza" wars, NYC vs. Chicago, it's heartening to see this receipe is true to its origin....It's the real deal as I remember it growing up in Brooklyn. I'm sure the Chicagoan's would dump tomato paste in it to try and coopt it and call it their own as they did with pizza pie (anyone ever see a pie cut in squares?) they do that in Chicago and claim it's "real pizza".....it's not). This recipe is delish!
Thanks kaydee!
That's an insane amount of peppers But damn are they great with eggs or on sandos. Pure flave.
Johnny -- Surprisingly, for ten sandwiches, the ratio of peppers and onions seems to work out well. You are right though, they are great with eggs!
Off work and going grocery shopping tomorrow, this will be dinner tomorrow, only change is I probably won't use sesame seed bun. Will use a nice Mancini's bun, If you are familiar with Pittsburgh at all, their bread is out of this world. Gonna do it exactly like you, thank you, sorry about the no sesame seed bun, the water is a great tip, never heard of that trick before. God I can't wait to mangiare...
Don't apologize -- I used the rolls that were provided for me for this TV segment. In my own kitchen, I'd be using something similar to a Mancini's myself (my son lives in Pittsburgh).
Awesome, thanks for reply, the water sounds like an amazing trick, Bloomfield and McKees Rocks have a heavy Italian population and some great Italian food, if your son wasn't familiar with them, he'd really enjoy some of there amazing markets! Really enjoy your videos and your passion for our heritage and native country's amazing gift of cuisine. I love food period, but even though I am biased I truly believe Italian food is the best of the best.Thanks again for your delicious uploads
I was just making it. I wish I did it your way. Next time I will.
I’ve never seen sausage cooked this way.I’m going to try this b/c my sausage do come out pretty dry.this maybe the solution.
Yay! Let us know what you think!
Mel, that looks delicious. I am coming over for dinner :-) * as for the butter, I don't recall my Nonna ever using "butter"..instead she used Olive Oil for everything lol. Looks yummy tho . God Bless and keep going with this!
Thanks for your words of encouragement Palmina! EVOO and/or butter -- can't go wrong on either count. We just like that bit of salty coating the butter adds. Glad you enjoyed this!
I burnt the crap out of the peppers and onions. Was hesitant to add oregano but glad i did. very good. Make sure you turn the heat down a bit to cook the peppers and onions
It goes without saying every electric skillet and every stovetop heats differently, which means the cook needs to adjust the heat accordingly. Sorry you "burnt the crap out of yours", but, happy you added the oregano.
Can you please tell what pan you're use , I love how big it is. Thanks. I'll be trying this recipe tomorrow!
JoJo -- It is a 14" wide-bottomed Caphalon saute pan. It has a 7 1/2-quart capacity. The one in the video is about 18 years old. The newer version is the same, except it has loop handles on both sides, instead of one loop "helper" handle and one long handle. They do not sell this particular pan on Amazon, and I have never seen them in cooking stores, but, they do sell them on the Caphalon website. The last one I purchased (for a wedding shower gift about two years ago) cost $99.00 -- which is not a bad price for such a great piece of kitchen equipment. Happy Cooking!
Mel, you left me wanting to have one of those sandwiches, they look delicious and the vegetables looked
out of this world. I'm just a little thrown by your cooking method, though I'm no chef. Not wanting to
murder my Italian sausage any longer I asked the folks at my local Italian deli about cooking it. They
said cook in the oven at 350 for about 20 minutes, and definitely no simmering in water. I'm going to
have to try your method to the letter, though. Thanks for posting this vid.
Thanks Mitch. If you try the method, and you don't like it, it's a fair criticism, and, I can handle that. That said, I'm betting you just might be pleasantly surprised!