http://www.democraticunderground.com/115716020Oh my.
grasswire (35,685 posts) Sat Oct 27, 2012, 01:26 PM
what's the deal with peppers, onions, sausages?
Is that a New Jersey thing? I can honestly say that I have never had that dish, and the only place I have seen it on a menu is the state fair. But I see it represented here quite often, it seems.
I don't know if my stomach could handle it. Does it bite back?
HappyMe (6,876 posts) Sat Oct 27, 2012, 01:30 PM
1. It is delicious!
It has never bitten me back. I use hot Italian sausage. You could just as easily use mild or sweet Italian sausage. Maybe even try it with brats.
MadrasT (4,599 posts) Sat Oct 27, 2012, 01:36 PM
2. Very common in PA
Especially at farmer's markets and pizza joints. Sausage sandwich (on a long roll) with fried peppers and fried onions and maybe some tomato sauce. I don't eat pork much anymore but I quite enjoyed those sammiches back in the day.
Sedona (1,244 posts) Sat Oct 27, 2012, 01:36 PM
3. It's been a staple of my Italian American diet
for better or worse. Slice it all up in a big frying pan with some olive oil, garlic, and mushrooms and serve with Italian bread or pasta.
Mix the left overs with scrambled eggs for breakfast the next day.
WARNING: making a habit of this will definitely put on the poundage.
On edit: Was served at baseball games in Phoenix during my former married life, I have no idea if it still is.
Oh, I have no doubt all that grease'll put on the pounds.
<<avoids sausage like the plague.
GoCubsGo (11,021 posts) Sat Oct 27, 2012, 07:28 PM
16. There are some really good, waistline-friendly chicken Italian sausages out there.
Johnsonville makes an okay version. Al Fresco brand, if you can get it in your area, is really good. Their sun-dried tomato and cheese chicken sausage is excellent, too. I love them with roasted or fried peppers, on a sandwich or not.
cbayer (112,714 posts) Sat Oct 27, 2012, 01:39 PM
4. Love it. It is the quintessential food at Fenway in Boston
^^^wonders if she and her eccentric English husband floated their tiny house-boat all the way from southern California through the Panama Canal and then up to Boston.
Phentex (7,042 posts) Sat Oct 27, 2012, 01:46 PM
5. I thought peppers and onions were commonplace with sausage, eggs, chicken, pasta, beef stir fry, etc.
I guess I have the double whammy: NJ Italian.
greatauntoftriplets (126,289 posts) Sat Oct 27, 2012, 01:51 PM
6. It's popular in Chicago.
On edit: And I'm not Italian.
^^^was a minor player in poor stupid Beth's Scamdal seven and a half years ago.
dixiegrrrrl (26,740 posts) Sat Oct 27, 2012, 01:58 PM
7. I learned to cook it with fried potatoes
One skiller dinner, cooks up fast, is cheap and filling. You can sprinkle shredded cheddar over the top of it in the skillet, let it melt ( off burner, with a lid on) for 3 minutes.
How hot the peppers are depends on which kind you use.
Major Nikon (6,486 posts) Sat Oct 27, 2012, 02:12 PM
8. Throw in some eggs and tortillas and you have breakfast in the southwest
Hotler (3,342 posts) Sat Oct 27, 2012, 04:05 PM
9. Don't people call the sandwiches "grinders"?
grasswire (35,685 posts) Sat Oct 27, 2012, 04:34 PM
10. I thought a grinder was like a hoagie.
Cold, with meats and cheeses.
The empressof all (27,557 posts) Sat Oct 27, 2012, 08:50 PM
19. No The east coast sandwiches are different
Grinders are hot and usually toasted ....You see these north of New Haven CT pretty much. You'd never ask for a Grinder in NY or NJ
Sub sandwiches are either hot or cold and usually on crusty Italian Bread. They may or may not include lettuce, tomato, and other veg. Most cold subs are made with Olive oil and Vinegar. The Bread on the hot subs is usually not toasted which allows greater absorption of red sauce into the soft insides of the bread.
Hoagies are a PA thing. They are similar to a Sub but the bread is far softer. A perfect cheesesteak hoagie would be a cheese steak with lettuce, tomato, hot peppers and mayo. If you order a Cheesesteak from Gino's or Pat's steak you won't get a hoagie unless you ask for one.
As someone who has lived all over the East Coast that's how I call it....YMMV
grasswire (35,685 posts) Sun Oct 28, 2012, 12:28 AM
23. well, I have eaten grinders in DC metro area...
Georgetown, Bal-mer, Seven Corners, etc.
And I think the term "hoagie" is more universal that Pennsylvania.
Yep...MMV.
Stinky The Clown (47,845 posts) Sat Oct 27, 2012, 05:19 PM
11. I made some on Wednesday!
Vinine, Paulie, Tony, Guido, and Sally were coming over. They all like that. We had it on grinder rolls with some red wine of indeterminate vintage and provenance.
Actually, I really did make it on Wednesday. The rest is made up. Maybe.
^^^wonders if "Sally" is the sparkling old dude's business associate "Nutcracker" Salvatore.
elleng (35,473 posts) Sat Oct 27, 2012, 06:25 PM
12. Amazing you haven't seen it, unless you don't do Italian!
Lidia and her daughter made it today on PBS, and its one of my family's favorites!
grasswire (35,685 posts) Sat Oct 27, 2012, 06:49 PM
14. I do Italian
But I didn't grow up Italian or live in a predominantly Italian-American area. I doubt that my parents or grandparents ever tasted italian sausage. My mother's family was WASP-y New England; my father's family was WASP-y New England with a detour to Canada for a few generations. And in my generation, the greatest influence is Pacific Northwest, and Napa style. Italian on this coast is more likely to be panzanella or ravioli or primavera or puttanesca. Artisanal cheeses and sustainable products.
So there's the cultural difference vis a vis this dish.
^^^probably a stupid question, but here it is anyway: what the Hell are "sustainable" products?
The empressof all (27,557 posts) Sat Oct 27, 2012, 07:25 PM
15. You are right it's more of an east coast thing
As an east to west transplant it took a while for me to get use to the different Italian/American traditions. When we moved to Seattle from NY I couldn't get over the fact that I couldn't get a veal parm sandwich or for that matter a decent sausage. I still lament the fact I can't get a decent Italian sub sandwich unless I spend a fortune for Boars Head meats...Still it often isn't cut properly out here. Thank goodness I can get decent pizza now even though I have to go to Everett or Clearview.
grasswire (35,685 posts) Sun Oct 28, 2012, 12:30 AM
24. what about that salumeria belonging to Mario Battali's father?
I've been wanting to go there.
The empressof all (27,557 posts) Sun Oct 28, 2012, 12:55 AM
25. Me too
I hear the lines can be long. I don't get down that way often. I don't eat meat that much anymore but some days I just pine for rare deli roast beef on a "real" Kaiser roll. Have you ever been to PFI in Sodo...They are a hidden treasure for Italian supplies. Great cheeses and good cold cuts but they don't slice meats fresh for you...
http://www.bigjohnspfiseattle.com/
Worth a special trip.
Tab (8,820 posts) Sat Oct 27, 2012, 06:25 PM
13. I wasn't aware anyone associated it with NJ specifically although due to the Italian immigrant population, I can see why it'd be popular.
But it's f*ckin' yum. That's why.
^^^the diet cola primitive, a former chef in New England, who's drank himself out of lots and lots of jobs.
TreasonousBastard (20,035 posts) Sat Oct 27, 2012, 08:36 PM
17. As far as I know, it's a Brooklyn thing...
and every pizzeria or sandwich joint in the tri-state area that makes hot sandwiches has a variation of sausage&peppers.
Joisey probably took it the furthest, though, and Dee's Italian Hot Dogs has one of the more interesting variations-- an Italian Chicago hot dog with sausage, peppers, onions, maybe cheese and some other stuff like olives or a pickle and some romaine lettuce in a wedge of Italian round bread. Some guys made it in a pita.
^^^the primitive full of beans.
The empressof all (27,557 posts) Sat Oct 27, 2012, 08:40 PM
18. Rutt's Hut..in NJ....Home of the Ripper
Deep fried dogs----If you are gonna go this is the way.....
http://www.roadfood.com/Reviews/Overview.aspx?RefID=1362
No peppers and onions on the dog....But why even pretend to be healthy.
TreasonousBastard (20,035 posts) Sat Oct 27, 2012, 09:46 PM
20. I was just there a couple of weeks ago! We had...
some training sessions of Rte 3 and I just had to make a stop there for lunch. Took a couple of people with me, and they agreed if you're gonna go, it should be with a ripper and mustard relish.
I tried the "cremated" years ago and they looked at me funny-- "are you sure?" Well, if I wasn't before, that made me sure.
But never again. To call it an "acquired taste" is to lose 90% of the experience. I don't know what they do with them now, but the one I had was crispy, crumbly and tasteless all the way through.
But rippers-- the hot dog sublime!
The empressof all (27,557 posts) Sat Oct 27, 2012, 10:34 PM
22. Next time you are in that neck of the woods
Head on over to North Arlington to the Arlington Diner. It's right on River Road and the Belleville turnpike. It's typical Jersey Diner food but they make THE BEST Cheesecake bar none. I grew up around there and know all the spots...Well at least the ones that are still there... The Cheesecake there is the finest in the NY/NJ area. They do all their baking on site and I don't know what the heck they do ....but it's AMAZING. Everytime anyone from home heads out this way they know what to bring me....
TreasonousBastard (20,035 posts) Sun Oct 28, 2012, 08:47 AM
27. I will make a note of that the next time I'm there. Diners, of course...
are yet another thing Joisey is noted for-- when I lived in Elizabeth, five of them were within walking distance. I've long suspected that the Greek economy could have been saved if a small percentage of the gross were sent back there. That is where the money came form...
"Baked on premises" is interesting. It usually doesn't pay to hire a baker so there are itinerant bakers who make the rounds at night doing the baking. Each diner provides the kitchen and supplies and tells the baker what to make, sometimes giving him their own recipes.
^^always liked Greek diners in New Jersey, when lived there; the best place to find hamburgers and french fries properly cooked.
pinto (95,492 posts) Sat Oct 27, 2012, 10:23 PM
21. Sausage with peppers and onions - A Boston and New England beach town staple.
They brown Italian sausages (hot and sweet) in the morning. Saute the peppers and onions with olive oil till just soft and browned well on the outside. All are laid in a big pan over a steamer. Some water and lots of paprika. Simmered low and slow. Sliced lengthwise, the sausage and the pepper 'n onions are served on a toasted Italian roll.
Add ons are available, but usually folks have the basic. And folks in the know ask for a scrape off the bottom of the pan for the roll. That's where the tasty bits are...
At the beach they're served from a store front booth. In Boston from carts. Just the smell says summer.
Lugnut (8,177 posts) Sun Oct 28, 2012, 02:15 AM
26. A sausage with fried peppers and onions hoagie is the only way to fly!
It's a staple here in PA along with cheese steaks. They're sloppy, oily and delicious.
No comment.
<<likes life with unclogged arteries.
