Apr 18, 2013
I come from the land of sausage sandwiches. New Jersey. Can't go more than two miles without finding s sausage stand. And because they are so good here, I never bothered to make them. Ours are traditionally in red sauce.
Having said that, I took a try at this. This is sausage cooked more in a wine vinergarette. Interesting taste. I did find the white Merlot. Only makers I was told is Sutter Home and Berringers. What I find totally lacking in this recipe is time. So, here goes. I turned the grill on to high to cook off the crepe on the grill. All four burners. After 15 minutes I put it down to medium low. Put the pan of wine/peppers etc on one side. After 15 minutes it was simmering. Put the sausage on for 30 minutes, turning over a bit ( on the other two burners). Then put the sausage in the pan for a few minutes. I did use fresh sliced onions and no olives (sacrilege here!) all in all, it was an interesting take on a staple here. Not bad but cannot hold a candle to the Jersey Boardwalk or Italian festivals. Sorry :(.
—lisa j
