Best Sausage Sandwich Recipes

ITALIAN SAUSAGE SANDWICH

Steps:

• Preheat the oven to 375°F.
• In a skillet brown sausage.
• Drain off the fat, stir in the sauce and olives, heat through.
• Split rolls lengthwise without cutting through opposite side.
• Hollow out buns slightly, halve cheese slices lengthwise.
• Place a piece of cheese on bottom half of each roll.
• Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers.
• Place another cheese slice on top and close the rolls.
• Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes.
• Unwrap serve and enjoy!

EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH

Steps:

• Preheat oven to 425 degrees F. Toast buns until golden brown.
• Cook sausage patties in a skillet over medium heat until brown.
• While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
• In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
• Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
• Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
• Serve while warm.

MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

VIENNA SAUSAGE SANDWICH SPREAD

Steps:

• In a medium sized bowl, add Vienna sausage, mashing well.
• Add rest of ingredients, mixing well.
• Chill for at least 2 hours.
• Serve as a sandwich spread or as a dip for assorted crackers and veggies.

SAUSAGE AND EGG SANDWICH

Steps:

• Butter bread slices and arrange 2, buttered sides down, on a large plate.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.
• Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
• Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.
• Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.

FRIED EGG AND SAUSAGE SANDWICH

Steps:

• Toast the Bread.
• Spread the ranch dressing on one side of two slices of toasted bread.
• Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them.
• Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once.
• Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already).
• Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too.
• Add the second slice of toast.
• Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!

THE BEST SAUSAGE BREAKFAST SANDWICH

Steps:

• Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour into prepared dish. Bake for 20 to 25 minutes or until set.
• Meanwhile, cut smoked sausage into 6 pieces. Halve each piece lengthwise, cutting to but not through the other side to keep the pieces together. Heat a 12-inch skillet over medium heat. Add sausage pieces to skillet, opening each like a book. Cook for 4 to 6 minutes or until browned, turning once. Remove and keep warm.
• In the same skillet, heat butter until melted. Add onion. Cook and stir over medium heat for 6 to 8 minutes or until just browned and tender.
• To assemble, spread cut sides of muffins or biscuits with horseradish. Cut baked egg mixture into 6 squares. On muffin bottoms, layer cheese, spinach, egg, sausage, and onion. Add muffin or biscuit tops.

PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE

Steps:

• Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
• For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
• Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
• Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
• For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
• Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
• Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
• Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
• Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
• Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.

SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS

Steps:

• Using damp hands, form sausage into two 1/4"-thick patties.
• Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
• Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
• Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

GRILLED HOT ITALIAN SAUSAGE SANDWICH

Steps:

• Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside.
• Split the sausage down the center lengthwise and put on a platter.
• Microwave them till about three-quarters done.
• Then put them on the grill, open side down and grill; turn them over and finish grilling till done.
• Put sausage in a homemade bun and top with the onions and peppers.
• If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.

HEARTY SAUSAGE SANDWICH

Steps:

• In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted. , Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell (save removed bread for another use). , Place bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese; top with sausage mixture and remaining cheese. Replace bread top. Bake at 375° for 15 minutes or until cheese is melted.

CHARLIE'S ITALIAN SAUSAGE SANDWICH

Steps:

• Preheat oven to 350°F Bake sausage links for 30 minutes, turning once. Let cool, slice in half lengthwise and set aside. Reduce oven to 200°F.
• Meanwhile, in a medium saucepan over medium heat, add peppers and onions with about 2 tbsp oil. Simmer covered to soften. Keep warm. Drain in colander just before assembly.
• Meanwhile, fry potatoes in hot oil until crisp on the outside and soft on the inside. Remove from oil, drain on paper towels, and immediately sprinkle with salt (to liking). Place on baking sheet, Keep warm in 200°F oven.
• Drop Sausage links into the fryer and fry 1 minute to cook thru. Set aside to drain on paper towels.
• ASSEMBLY: Cut round bread loaf in half. Slice each one open to form a pocket. Smear mustard (amount depending on your liking) on the inside of the bread. NOTE: Mustard is unbelievably wonderful for this sandwich, a must try!
• Place the link halves equally amongst the two sandwiches skin side up and tuck them down into the bread and up the edges.
• Using a fork, place some of the peppers and onions onto the sausages. Top with a very generous portion of fried potatoes.
• Wrap in parchment paper or foil as a to-go item. Place on a dinner place, use 2 hands to lift the sandwich, and devour!

PRETZEL BUN REUBEN SAUSAGE SANDWICH WITH GERMAN-STYLE POTATO SALAD

Steps:

• For the potato salad: Put the potatoes in a medium pot and cover water by 1 inch. Bring to a boil, season with salt and cook until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.
• While the potatoes are cooking, add the bacon to a medium skillet and cook over medium heat until crisp. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet. Add the onions and garlic to the bacon fat and cook for a few minutes. Add the mustard and coriander seeds and cook for another 3 minutes. Add the apples and cook for 3 more minutes. Sprinkle in the brown sugar, add the stock and bring to a simmer. Cook for a couple minutes, stirring to dissolve the sugar.
• In a small bowl, whisk together the cider vinegar and grainy mustard, and then slowly whisk in the canola oil.
• Add the onion-apple mixture and the vinaigrette to the hot pot of drained potatoes. Set aside until cool to allow the potatoes to absorb all the flavors.
• Season the potato salad with salt and pepper, then add the crisp bacon and the celery and parsley. Toss well.
• For the sausage: In a large bowl, combine the pork shoulder, short rib, fatback, parsley, salt, red wine vinegar, sugar, celery seed, granulated garlic, granulated onion, nutmeg, caraway, coriander, dry mustard, paprika, black pepper and some salt. Run the mixture through a meat grinder fitted with the die with the largest holes (see Cook's Note). Repeat so that all of the meat goes through the grinder twice. Mix in the Swiss cheese and up to 1/4 cup cold water as needed.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the prepared sausage mixture in the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your last three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create 5-inch sausages that are even in size. Tie each sausage with butcher's twine to keep them nicely sealed. Prick the sausages all over with a pin or skewer to vent steam during cooking.
• Place the sausage links in boiling water and parboil for 10 to 15 minutes. Slice the sausages in half lengthwise and saute until browned in a preheated saute pan slicked with olive oil.
• For the thousand island sauce: Combine the sour cream, ketchup, relish, Worcestershire and some salt and pepper in a bowl. Stir to blend.
• To assemble the sandwich: Spread a pretzel bun, top and bottom, with thousand island sauce and then with brown mustard. Add sauerkraut and sausage halves to the bottom bun and cover with the bun top.

POLISH SAUSAGE SUBMARINE SANDWICH

Steps:

• Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
• Evenly lay out the sausage slices over bottom half of sub rolls.
• Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
• Squirt some mustard, your choice of flavor - over the kraut.
• If you're into horseradish, you want to schmear the top half of the bun with that.
• Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
• Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.

SAUSAGE SANDWICH (ITALIAN STYLE)

Steps:

• Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
• This takes about 8 to 10 minutes.
• Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
• Add the wine, cover and cook 4 minutes more.
• Uncover and cook until moisture is absorbed.
• On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
• In a large baking dish or pan, place the opened rolls.
• Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
• Mix the 3 shredded cheeses and evenly sprinkle that on top.
• Place in oven, uncovered, on 400°F or until the cheese is melted.
• Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
• NOTE: See my recipe for Marinara Sauce #84217.

ITALIAN SMOKED SAUSAGE SANDWICH

Steps:

• Preheat oven at 425 degrees F.
• Heat a large skillet over medium-high heat. Cook the sausage, onions and peppers in the tomato sauce for 8-10 minutes, stirring often. Spoon the mixture into buns and place on a baking sheet, top with shredded cheese. Bake for 3-5 minutes, just until the cheese has melted.

SPICY SAUSAGE AND BISCUIT SANDWICH

Steps:

• In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
• Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
• In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
• On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

PAT'S SMOKED SAUSAGE AND PEPPER SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.

SAUSAGE, PEPPERS, ONIONS PARMESAN SANDWICH

Steps:

• Place sausage in 350 degree oven and brown for 30 minutes.
• Drain grease.
• Add garlic, onions, peppers, crushes tomatoes and paste.
• Stir in seasoning and bake covered for 30 minutes.
• Uncover and bake 10 more minutes.
• Toast rolls fill with sausage, peppers and onions.
• Top with 2 cups of mozzarella cheese and sprinkle parmesan cheese.
• Place under broiler till bubble and lightly browned.

SAUCY SMOKED SAUSAGE SANDWICH

Steps:

• Cut onion, carrot and celery into equal size pieces and pulse in a food processor until finely chopped.
• Heat a large non-stick skillet over medium heat and cook smoked sausage until brown. Add the onion, carrot and celery and cook until veggies are soft, about 5 minutes.
• Add ketchup, Worcestershire sauce and brown sugar and cook for 6 - 7 minutes, stirring occasionally.
• Spoon filling onto buns with cheese, and serve.