Reviewed: Sep. 9, 2009

It was good but not great. Made it exactly as recipe instructed.

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ap1088

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Reviewed: Sep. 5, 2009

This recipe turned out exactly how we expected it to. Delicious and easy.

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Sunnybrook311

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Reviewed: Aug. 31, 2009

I make these often and my family loves them! Try putting butter and fresh garlic on the bread before toasting.

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mangle3

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I used to make these sandwiches when my children were in high school. It was a family favorite. Never thought about blistering the peppers and just used the skillet. I always blister other types of peppers when I use them (poblano and anaheim) so maybe it's a good idea.

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quiltersammy

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Reviewed: Aug. 25, 2009

Delicious! Used foil to grill the chopped up onions and peppers with garlic powder, salt, pepper and olive oil as suggested by a previous reviewer. Very easy and tasty. Ate on whole wheat bun and now very full! Cooked baked beans on stove as a side.

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LindseyLee

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 20, 2009

Your recipe is great. I have done it your way and love it but I would also like to suggest a "shortcut" on the veggies that comes out pretty tasty. You can cut up the peppers and onions and grill them OR buy what my grocer sells as a frozen "Fajita mix" of onions and peppers. Either way, put them in a foil pouch with a couple of ounces of olive oil, salt, pepper and a little chopped garlic, more if you like. Fold the foil up good so it doesn't leak all over and set your grill on fire. Just keep flipping the foil packet while your meat cooks and it wil turn out deeeeeeeelishous

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DanG

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Reviewed: Jun. 29, 2009

these were great. just what i was craving. i found that the veggies took a lot longer than the sausage though. will throw them on the grill first next time. i am new to grilling and although my sausage was a little well done, i was very proud of myself on this one.

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Callie

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Reviewed: May 31, 2009

Other than maybe Bobby Flay, I can think of no better grill master than hubby - and he says, "Don't poke the sausages!" Grill them over medium coals, till browned on all sides, about 12 minutes. They will be perfectly juicy and have that delightful "snap" when you bite into them. This sandwich is nothing new for us, but grilling the peppers and onions made all the difference in the world. Until now I had always cooked them in a skillet and while that's delicious too, it is no substitute for what the submitter intended in this recipe. I was really amazed at the difference the roasted, charred peppers and onions made, in color as well as taste. Out of this world good!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 28, 2009

ABSOLUTELY DELICIOUS!! I followed the recipe exactly. I'll be adding this one to my recipe box & using it often this summer!! Thanks so much!!

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coriandorlover

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 22, 2009

I have been making these sandwiches on the stove for years, so I tried this recipe for the grilling method. OMG, the veggies were to die for. I could have just eaten them without the sausage. I can't wait to make more dishes with the grilled veggies....hum, fajitas!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Apr. 3, 2009

My husband enjoyed these a great deal. I made them on the stove in my cast-iron frying pan. I was pleased to have him tell me to "save the onions and peppers" with the sausages--he usually won't have anything to do with onions OR bell peppers but he liked them in this dish! I didn't char my peppers though--just cooked them with the onions and sausages until the onions started to caramelize, then removed the veggies. I wish I could bring myself to try it (but the sausages were leaking orange grease...no thanks!) but I couldn't so we'll have to go with my husband's opinion here, and he says 5!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 16, 2009

This is a great recipe! I didnt think the vegetables would make that big of a difference. But, they did..along with a bit of mustard..yummo **UPDATE**: When I made these again..I bought Johnsonville Brats and took the sausage out of its casing. Then, browned the sausage first; drained and threw in the peppers until they were soft. What a difference that made. The sausage tasted infused with the peppers. Then, added a bit of mustard. WOW! That is how I will make these from now on.

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JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Mar. 12, 2009

I've been making these for years. Some times with spaghetti sauce. If it's winter I usually just pan fry them.But the little cast iron griddle sounded good. I par boiled them because I was making them indoors, then threw them on the griddle for the markings, when they were almost done I threw some peppers and onions on. Excellent recipe.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 19, 2008

These were wonderful! I used sweet Italian sausage instead of the hot. I grilled them on my (very small)George Foreman, so we had to cook the onions first, then the peppers, then the sausage in two runs, so it took awhile, but the wait was well worth it! I highly recommend these to anyone who is tired of the same old hot dogs and brats. They are a welcome change! Thanks for the keeper.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 12, 2008

This recipe was great! I split the sausages & grilled them on my indoor grill. I cooked the onions & green peppers in a skillet, until carmelized. I then put the grilled sausage on top of a wheat hoagie bun split, topped the sausage with the peppers & onions & put some spicy brown mustard on top of that. It was delish!

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TRISH441

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

Great! Hubby butterlied sausages before he grilled them. We seasoned the veggies with a little garlic powder and grill seasoning when we took them off the grill. So easy but tasty!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 19, 2008

Our family LOVES these sandwiches!!! I used sweet and mild sausage instead of hot. Used green pepper in place of red. I parboiled my sausages for 5 minutes on the stove top. My concern was that the inside would not be cooked in the middle and too brown on the outside. We always top ours with pizza or spaghetti sauce and a slice of mozzarella cheese! These are also great make in the slow cooker with a jar of red sauce.

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