I love grilled fresh sausages, done directly on the grates or even on a cedar plank. This time, I decided to smoke a few different kinds of fresh-made sausages low-and-slow. And boy, was I ever happy with the results. Great smoky flavor. Tender and juicy. Topped with the most incredible pepper and onion mix ever. These messy smoked sausage sandwiches were a great treat.
If you don’t want to take the few hours it takes to smoke the sausages, you can grill them. But the topping, that you have to do. No short-cutting that. It’s not only great on sandwiches but also takes the ever-humble hot dog to new heights. Also try my smoked sausage sandwiches with beer-braised onions.
The round things in the middle of my smoker? Those are smoked Scotch eggs.
Smoked Sausage Sandwiches
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 servings
For the smoked sausages
- 6 bratwurst Italian sausage, whatever you prefer
- 6 hoagie buns
- Spicy mustard if desired
For the topping
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 2 medium sweet onions sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup beer
- 1/2 cup your favorite BBQ sauce
For the smoked sausages
Fire up your smoker for cooking at 225 F. You can also cook the sausages on a gas or charcoal grill.
Add the sausages and smoke for 2 hours or until the internal temperature is 155 F.
Toast the buns, if desired.
Assemble the sandwiches by adding the sausages to the buns and loading up on the topping. Add a bit of spicy mustard too, if desired.
For the topping
Note: I prefer to make this topping on a griddle insert on my grill since I'm already outside smoking the sausage. You can also make it in a large skillet on your stovetop.
Heat a large skillet over high heat.
Add onions and peppers and saute until tender and golden brown, about 6 minutes.
Add the garlic and saute for 3 minutes.
Stir in the tomato paste, beer, and BBQ sauce.
Cook for 5 minutes then reduce the heat to a simmer and cook another 10 minutes, stirring occasionally. The sauce should be nice and thick. If it gets too thick add a bit more beer or some water.
I was looking for a quick-and-simple meal idea when I came across this recipe for pinwheels. Lucky me, I had everything i needed to make them on-hand. You can make any variation you want, substituting any kind of cheese or meats, but I went with the classic combination of ham and cheddar. With bacon, of course. I wouldn’t skip the bacon. You could, I guess, but that crunch really makes the pinwheels a little extra special.
You can add a bit (and I do mean just a bit) of mustard or sandwich spread on top of the meats before rolling the dough up into a loaf, but don’t go overboard. You don’t want the dough to get soggy and begin to burst open while it’s baking. You can always serve the pinwheels with mustard, mayonnaise, or whatever you prefer, on the side.
I cut our bacon cheddar pinwheels fairly thick since we were eating them as a main dish. If you serve them as appetizers you can cut them smaller and get a lot more servings. You can make the ‘logs’ ahead of time and bake them just in time for your guests to arrive so they are hot and ooey gooey.
Also try my BBQ pinwheels.
Bacon Cheddar Pinwheels
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
- 6 slices thick-cut bacon
- 1 11 ounce can French bread dough (you can also use canned or fresh pizza dough)
- 1 cup extra sharp Cheddar cheese shredded
- 18 thin of slices your favorite sandwich meats
Preheat oven to 390 F.
Line a baking sheet with aluminum foil.
Add the strips of bacon (do not overlap) and place in oven for 15 minutes.
Flip bacon and cook another 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain.
Reduce oven to 350 F.
Remove foil from pan (if there's lots of grease you may wish to dab it up first with a paper towel), wad up and dispose.
Spray the pan with non-stick spray.
Open the can of dough and unroll. Use a rolling pin if needed to smooth it out into a square or rectangle (mine wanted to be a square), but don't let the dough get too thin. If desired, take a pizza wheel and cut off any jagged edges (but only if you're picky like I am).
Sprinkle the cheese around the dough, leaving a 1" border around all edges.
Add the sandwich meats and cooked bacon.
Starting on one edge, roll the dough up into a tight log.
Seal the ends and seam by pinching the sides together.
Cut a few small slits into the top of the loaf and transfer to the baking sheet, seam-side down. I used two large spatulas, gently sliding them under the log, to transfer the dough without problem.
Bake for 25-30 minutes or until golden brown.
Let cool for 10 minutes before slicing as thin or thick as desired.