Actually, growing up in RI a sausauge sub was usually sausage cooked in red gravy, with or without peppers, topped with cheese (preferably provolone) and baked until the cheese bubbled and the roll was crusty. Pretty much like a meatball parm but with sausage.
Took me years to even look at a Boston or NYC sandwich of sausage peps & onions in grease gravy. But I recovered. Now I just think of them as completely different things.
In Gatlinburg, TN, there is a vendor on the main street that has a huge open window. They are constantly cooking Italian sausage, peppers and onions and it will attack your olafactory senses blocks away. I can never avoid them. I always get them with extra peppers and onions with just a bit of sauce. I always get extra napkins
Then right down the street, there is a gelato vendor. I finish off with that and then I need a nap.
Paul E. Smith
I don’t think that anyone was "putting down" the addition to sauce on the sandwich, just stating that it wasn’t common pratice here in the North East area. We don’t toast the roll either, don’t have to, great Italin spuckies up here also. Chow Jim
Ya’all keep putting down sauce on the sandwich. Oh well, I like a little sauce on my toasted roll.[:p]
In New Jersey, home of the Italian Hot Dog, Italian Sausage Sandwiches are served at practically every venue where Italian Hot Dogs are served. They are generally served the same way, too: on a pizza bread (a pouch, resembling a thick pita cut into a half-moon), with peppers, onions and fried potatoes, usually thin cut or wedge-shaped.
For those who can’t decide which delicacy they wish, a Combo is in order. It is the best of both worlds: one dog, one piece of sausage, served in consort with the aforementioned accompaniment.
But lest one thinks a Combo is but a combination, fuhhgeddaboutit. Nay, it is much more. For a magical synergy takes place with this marriage. It is the proverbial case of the end result being greater than the sum of its parts. Thus, when eating this sublime delicacy, we can’t help but speculate what other such wonders the world has yet to reveal to mankind.
I worked with a guy whose Mom came from Naples, Italy. She had a summer kitchen in the basement where she’d roast her own sausages over a wood fire. (She was about 75 yrs. old at this time. She baked bread every week too. And she wore black.) Her son (my coworker) would occasionally bring me a sandwich–sausage, peppers and onions on a roll. Other times, her own meatballs with peppers. No sauce on either (but the addition of a bit of good marinara wouldn’t bother me–I’d enjoy them either way). Incredible sandwiches!
In New Haven, there are at least 2 notable Italian sausage companies: Longhini Sausage Co. and Lamberti’s Sausage Co. Outstanding!
I just bought a house in Elmwood park Il, a predominantly Italian area. The house which was built in 1953 has a full kitchen in the basement. Having an Italian mother, I had many friends and family with basement kitchens. For the most part these kitchens were used during the summer months so as not to heat up the rest of the house as no one had A/C in those days.
Charcoal broiled Italian sausage sandwiches can be found at any beef /hot dog stand here in Chicago. Usually served with sweet peppers and/or hot Giardinera, no onions.
Speaking of basement kitchens, in 1975 an infamous Chicagoan was killed in his basement kitchen while cooking Sausage & Peppers.
Most of the people with whom I grew up were Italian or Jewish and I got to spend lots of time eating in homes where the food was always good — excluding my own, of course, where the food was always awful. Where I live now the only places you’ll ever find sausage, pepper and onions subs, outside of my house, all put sauce on the things. The exceptions are those concessions at state and county fairs where they offer a choice.
Good point Michael. The same is true here in the Boston area. The Italian kitchen in the basement. They all had them, the only time you ate upstairs was for holidays or funerals. The main living area was like a museam, you could peek in the room but God forbid if you sat down. But I had many a fine dinner in my buddys basement. My grandmother and great aunt had what was called a summer kitchen the old mud room on the back side of the house was used for cooking and canning during the summer months. Chow Jim
I’ll never forget the sausage, pepper and onion sandwiches at the Danbury Fair in Connecticut when I was a little kid. Until that first day, with the wonderful aroma wafting across the fairgrounds, I thought sausage, pepper and onion sandwiches were things you could only get in people’s homes — homes where they didn’t cook in the regular kitchens,but in the ones set up in the basements, and the woman doing the cooking were old and wore black dresses and black cotton stockings. There was never any sauce on them, either.
Paul Basilio used his brother’s local (canastota, ny) boxing fame to help make famous their great sausages. Joe Musacchio, a relative of the Basilio’s and former manager of Basilio’s, opened the Syracuse Sausage Co. in the state of Texas. He uses the family recpe for his italian sausage, but he’s had to diversify to other type of sausage to make his company a go in TX.
I really like Basilio’s, but I’m also hooked on Giannelli – another Syracuse favorite. In fact, since Basilio’s is in Canastota, it’s THE syracuse favorite. But, hey, if Speedie’s are a state fair thing, then Basilio’s is definately a NY State Fair thing too.
that reminds me – the fair must be starting in about two weeks or so. Too bad I just went to CNY. I won’t be back ’til November.
I went to the NY State fair years ago and can still remember the tast and smell of those great sandwiches……………and not a a bit of sauce on them.[:o)]
Sausage,peppers and onions…the smell always reminds me of the fair. Specifically, the NY state fair in Syracuse. The best are made on the midway, but they have to use Carmine Basillio sausage. Anything else is second best.
One of my favorites, but then again there isn’t much that isn’t. Up here in the Boston area they are generally served with out the sauce, but maybe a slice of provolone or two on occasion. If you go to a sub shop though the sauce is avalible but you never find it on a cart and we have many. 9 out of 10 times it’s always sweet Italian sausage offered so I’ve been known to add some chopped hot peppers to it also. Chow Jim
Sausage, peppers and onions! Thats was whats for dinner last night. Hot itialian sausages slow simmered in gravy with 2 lg white onions and 2 lg bell peppers. Served on a toasted roll. Nummy!!
You must be logged in to reply to this topic.