This was pretty good. I halved Robert's recipe for my fiance and I last night. While I thought this was good (fiance really enjoyed it!), I didn't find it to be "knock my socks off good." I pretty much followed Robert's directions to the letter except for the following changes: a) I added three cloves of garlic (as opposed to halving the amount) and b) used 2 VERY large green bell peppers instead of a combo of green/red ones. I also used Abita Turbodog beer (all I had on hand). Turbodog is a brown ale local to Louisiana, my fiance says.... I elected to cook my sausage thoroughly FIRST as opposed to just browning and then allowing it to finish cooking after adding the veggies (I've had issues with undercooked sausage in the past...). My only "gripe" is the color of the finished sauce - it is an unappealing, deep red color. I believe this is because of the beer I used. Had I chosen a lighter beer, I would have sacrificed flavor (dark beers are MUCH more flavorful), and I would NEVER do that!!! Served on large sumbarine rolls with a side of homemade (i.e. deep fried) potato chips and the remaining two bottles of beer in the fridge! My fiance actually commented that he did not care for the sandwich idea (he says French bread would make a better one; our sub rolls were quite soggy). Otherwise, he suggested serving as is. I still prefer my crock pot recipe for sausage, peppers and marinara a little better, but do thank you, Rob, for sharing your recipe with us :)
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