It’s football season and that means weekend get togethers and game day food. Often this means pizza, lil’ smokies in BBQ sauce, and burgers. Those foods all have their place, but I like to serve food that feels and tastes like a major indulgence, but isn’t. That’s why I developed these Italian Sausage Grinders. It’s hard to resist a fresh baguette full of sausage, peppers, onions, and spices. Pair it with your favorite brew and you’ve got a winning combination!
Italian Sausage Grinder ingredients
1 baguette- the fresher the better
1 lb pork or chicken sausage (I often mix the two)
1 small bell pepper (any color will do but I like red)
1 small onion
1-2 tsp garlic powder
1 tsp oregano (dried)
1/4 c. pizza sauce
Instructions
Heat wok or large fry pan to medium heat. Add sausage and brown. Add onions, peppers, and saute until softened. Add garlic powder, oregano, and pizza sauce. Stir, and add more pizza sauce until the mixture is coated but not too saucy.
Cut off ends of baguette. Cut baguette into 6″ sections (if you want a sandwich instead of a grinder, go for 8-10″). Hollow out the middle with a wooden spoon being careful not to puncture through the opposing end. Using a small spoon, stuff the baguette with the sausage mixture. Wrap bottom half in foil and serve immediately.
Hints:
Make the filling a day ahead. Reheat and stuff the baguette on game day.
Use high quality sausage that is not full of fillers and unhealthy fat. A healthy pig, that has been pastured and fed a species appropriate diet will have high levels of omega 3’s in it’s fat. A conventionally raised pigs will have toxins stored in its fat.
Bell peppers are on the “dirty dozen” list, meaning they retain a high amount of pesticides when compared to other fruits and vegetables. When possible, buy organic whenever purchasing bell peppers.
Note to 4-Hour Body and Paleo dieters. I’ve only recommended the filling as a slow carb/Paleo approved meal. It’s great alone, or over spaghetti squash.
Enjoy!