Italian Sausage and Peppers Grinders
Italian Sausage and Peppers Grinders WITH JIMMY NARDELLO PEPPERS + A ZESTY HERBY DRESSING
I’ve always appreciated the way Nana (my grandmother) would seem to effortlessly put together simple suppers that utilized leftovers in a new and delicious way. Her creamy broccoli soup and her kielbasa soup are standouts, but another favorite of mine were always the grinders, or, depending on where you’re from, sausage and peppers, an Italian-American staple often found on the Northeast of the US (especially places like Boston and Philly). Nana’s version were never fancy, then again no proper grinder should be. But let me tell you, they were always delicious and always the perfect way to use up peppers, onions, sausage, rolls and tomato sauce that were on the verge of being otherwise inedible.
When I recently had some of my own sauce and peppers that needed to be used up, albeit Jimmy Nardello peppers and San Marzano tomato sauce, my mind immediately went to childhood, sitting around Nana’s table eating grinders for supper. And just like that I had a craving for a grinder like I hadn’t had in years. And you know when you have a craving, well, there’s really only one thing to do about it. Get in the kitchen and cook.
Now, of course, me being me, I can’t just leave well enough alone. So, while my grinders are still simple, they’re not Nana simple. I Know, I know. I had to go and bougie up a perfectly good thing. What’s wrong with me?! But hear me out. Because I think after I tell you what’s in these sausage and pepper grinders you’re gonna want to get your hands on one. For starters, I use Jimmy Nardello peppers (but you can stick with any Italian sweet peppers you have) in addition to regular sweet peppers or bell peppers of your choice but also add in some cherry bomb peppers for a little kick (you can also use calabrian chilis or omit this altoether), homemade sauce (but your favorite store bought one will do just fine), shallots mixed in with the onions (because shallots make everything better) and top everything off with a hit of a zesty herb sauce and a dash of parm (because duh!). Sure, they’ll never be as good as Nan’s (there’s no competition when it comes to an Italian grandma’s cooking), but they’re still an incredibly delicious upgrade from the OG version and one I’ll make again and again, thinking of Nana every time I do.
WHAT DO YOU NEED TO MAKE SAUSAGE + PEPPERS GRINDERS
One of the reasons why I love grinders so much is because of how few things you need to make them. And most things you probably already have on hand, either as leftovers or in your freezer or even your pantry.
SAUSAGES- Italian sausages only, please and thank you. Either spicy or mild will do, but obviously stick to mild if you don’t want something with a kick. I like to get mine at the meat counter at Whole Foods, but you can go to a butcher shop, an Italian specialty market or find them in the meat section at your local grocery store.
PEPPERS- I love to use Jimmy Nardello peppers when they’re in season, but that’s such a short window, and they aren’t easy to find everywhere, so any sweet red peppers or bell peppers will do. I also throw in a few cherry bombs for the tiniest bit of heat (I promise you’ll barely notice it, like I really can’t tolerate much spice but I hardly even notice it here, but of course, feel free to skip them altogether if your prefer). You can also use a spoonful of calabrian chili paste as another way to add a little heat.
TOMATO SAUCE- I like using leftover homemade sauce but really any simple tomato sauce will do. I would just avoid one with too many additives (like meat, other veggies, cream, other flavors, etc.)
ROLLS- I like Italian rolls but brioche buns, hot dog buns, any buns you like will work. I also personally like to lightly scoop out the insides of the buns to give more space for sauce and peppers and give them a brush or drizzle of olive oil (for added flavor) before toasting them, but you can also leave them as is.
HERBY SAUCE- This definitely isn’t necessary but it’s a really easy way to add a whole lot more flavor and take these grinders to the next level
PARMESAN CHEESE- Another thing that isn’t totally necessary but really just takes these grinders from good to great. Plus, they’re Italian and let’s be real what Italian food doesn’t have parm?! Feel free to also use provolone, burrata or even a drizzle of whipped ricotta in addition to the parm.
HOW TO MAKE SAUSAGE + PEPPERS GRINDERS
I think the most important part of this recipe is to understand that it’s not really a recipe as it is so much a guideline. Sausage and pepper grinders take just a few easy steps to make and are meant to be unfussy and simple. So know that whatever you do, you can’t mess these up.
STEP 1- Make the herby sauce.
STEP 2- Saute the peppers and onions.
STEP 3- Cook the sausages.
STEP 4- Heat the tomato sauce and toast the buns.
STEP 5- Assemble and enjoy!
See? I told you it was simple!
QUESTIONS + SUGGESTIONS
CAN THESE BE MADE AHEAD OF TIME?
Partially, yes. You can pre-cook the peppers, onions and sausage, then store them in an airtight container and reheat them once you’re ready to serve them.
The herb sauce can also be made up to a day ahead and store in the fridge in an airtight container. Just give it a good stir before using it.
However, I would not toast your buns or assemble the sandwiches ahead of time. The bread can get pretty soggy pretty quickly and that’s a mess no one wants on their hands.
HOW DO YOU STORE LEFTOVERS?
I would not keep leftover sandwiches, however, you can keep sausages and peppers, tomato sauce and the herb sauce, stored separately, in airtight containers in the fridge, and any leftover rolls in a ziplock bag.
ARE THERE ANY SUBSTITUTIONS?
I think the most important part of this recipe is to understand that it’s not really a recipe as it is so much a guideline. Sausage and pepper grinders are meant to be unfussy and simple. So know that you can’t mess these up and there’s lots of ways to play around with them and make them your own. Use more peppers, use less onions, add more tomato sauce, use whatever kind of rolls you can find. If you can’t find Jimmy Nardellos just use more bell peppers. Mix a spoonful of calabrian chili pepper paste into the peppers and onions instead of using the cherry bomb peppers. Or use both to kick it up a notch. But if you don’t like any heat, skip them altogether. Throw a little arugula on the bun. Add parm, don’t add parm. Skip the herby dressing. You know those crispy fried onions you put on a green bean casserole? Yeah, those. Go nuts and throw some of those on top. Add some provolone, burrata or even a drizzle of whipped ricotta. The bun is your oyster. Go nuts!
WHAT TO SERVE WITH SAUSAGE + PEPPERS GRINDERS
The truth is that you really don’t need to serve anything with sausage and peppers as they’re quite hearty and filling all on their own. However, if you really find yourself wanting something more I’d suggest a light and simple green salad, or go the route of a more traditional side and serve chips or fries.
INGREDIENTS
FOR THE HERB SAUCE
1/2 cup parsley, finely chopped
1/2 cup basil, finely chopped
2 small clove of garlic, finely minced
Zest and juice of one large lemon
FOR THE PEPPERS + SAUSAGE
3 tablespoons olive oil
1 tablespoon unsalted butter
10-15 Jimmy Nardello Peppers, tops removed and sliced in half lengthwise
2 large sweet peppers (you can also use bell peppers), sliced lengthwise into thin strips
2 cherry bomb peppers, thinly sliced, seeds removed
1 large sweet onion, thinly sliced
1 large shallot, thinly sliced
1 teaspoon salt
4 large Italian sausages (mild or hot)
4 Italian rolls (could also use brioche buns or hot dog buns, too)
About 1 cup of a simple tomato sauce of your choice
Fresh grated parmesan cheese + fresh basil and/or parsley, for topping (optional)
DIRECTIONS
In a small bowl, combine the parsley, basil, garlic and lemon zest and juice. Stir to combine and set aside.
In a large cast iron skillet set over a medium heat burner, heat 2 tablespoons of olive oil and the butter until the butter has melted and the oil is hot. Add the Jimmy Nardello peppers and sweet peppers and cook for 5 minutes, stirring occasionally. Then add in the cherry bomb peppers, onion, shallot and sprinkle on the salt. Stir and cook for 10-12 more minutes, continuing to stir every so often, until the vegetables have cooked down, the onions are caramelized and the peppers are a bit charred.
Gently move the veggies to the sides of the pan (or you can transfer them to a separate plate), add the remaining tablespoon of olive oil to the pan, let it heat for a few minutes, then add in the sausages and saute, turning them regularly so that they cook evenly. Cook until they’re golden brown on the outside and no longer pink on the inside and/or the internal temperature reads 160 degrees when inserted with a meat thermometer, which can take anywhere from 15-20 minutes (depending on the size of the sausages).
Meanwhile, heat the tomato sauce in a small pan over medium-low heat just until it’s warmed through. While the sauce heats, slice and grill or toast the buns slightly. I personally like to lightly scoop out the insides of the buns to give more space for sauce and peppers and give them a brush or drizzle of olive oil (for added flavor) before toasting them, but you can also leave them as is.
Once everything is heated and cooked, assemble the grinders. Add some tomato sauce to the bottom of a bun, then layer peppers, sausage, a little more sauce, a few more peppers, then finish with a drizzle of the herby dressing. Top with fresh parm and basil (if using). Serve immediately.
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE