Tarantino’s Italian Sausage Sandwich
with Peppers and Onions
Forty years ago, Pete Tarantino Sr. traveled the world
looking for just the right sausage recipes. Today, Tarantino
Sausage Company still uses these now tightly guarded
recipes from the world’s master sausage-makers to prepare
their succulent offerings. Made from only the finest
meats from our country’s heartland, Tarantino’s sausage
is another way to spell party success.
8 mild or hot Tarantino’s Italian Sausages*
4 medium onions, cut in half and sliced
2 large green bell peppers, cored, seeded and sliced
2 large red bell peppers, cored, seeded and sliced
6 tablespoons olive oil
1 tablespoon salt
2 teaspoons ground black pepper
1/8 teaspoon dried oregano
3/8 cup white or red wine
1 cup shredded Parmesan, mozzarella or
provolone cheese (or a combination)
1. Poach raw sausages in 1/2 cup water in a covered
skillet, simmering until almost done. This takes about
8-10 minutes and can be done a day ahead.
2. Also the day before, sauté onions and peppers with
olive oil, salt, pepper and oregano 4 minutes on medium-high heat. Add wine, cover and cook 3 minutes more;
uncover and cook until moisture is absorbed. Store in foil.
3. At the tailgate, grill poached sausages over medium-hot coals, turning often to ensure even browning,
7-10 minutes. Meanwhile, place the foil packet of
onions and peppers on the grate to warm.
4. Serve on rolls or crusty Italian bread, garnished with
shredded cheese and condiments. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
