Panino Salsiccia e Peperoni alla Brace, Grilled Sausage and Pepper Panini. Nothing says Italian more than this perfectly grilled sausage and the bbq peppers all nestled in a crusty Italian bun. Summer is coming to an end and we are taking advantage of the sunny skies!
Song of the day: Day Dreaming by Aretha Franklin
Panino Salsiccia e Peperoni alla Brace, Grilled Sausage and Pepper Panini, one of my favorite Italian foods that brings great family memories and incredible flavors to life. A nice lean coarse ground sausage spiced with pepper, paprika, salt, and fennel, meets beautifully roasted slivered peppers all encased in a rustic beautifully crusted Italian sub bun.
Panino, just the word brings those memories of going to the Italian store and coming home with fresh bread and Italian deli meats. No sooner than in the door, those butcher paper packets came open and buns cut open stuffed with mortadella, soppressata, and all kinds of other delicious meats and finally some provolone cheese. I had to stretch my mouth to bite in but what aromas and what flavor, my mouth is watering as I write this, wishing I had some buns and deli meats.
There is only one other thing that sent us into a feeding frenzy and that was sausages. Every September my mom and dad would go to the local butcher and meat packer and buy 40-50 pounds of the most incredible pork shoulder and have it ground fresh, not too fine, and just enough fat to make it moist. I remember coming home and placing the meat on a big wood board, my dad would freshly grind his spices and mix it into the pork, massaging all those morsels with the spices. The smell was amazing and we would always want to grab a bit and fry it up in a pan, and that’s what we did to test the spices. I loved that coarse grind and the way the fat just caramelized in the hot pan. We would wait with bread in hand and my mom or dad would scoop some in. I can only say with eyes closed, this was my Italian food heaven. This was my favorite panino. The next day, after the sausage meat had marinated all night, we would be helping as one of us would crank the sausage stuffer, one would be making meatballs to stuff in this prehistoric device and my dad would prep the casing and proceed to fill them with the delicious blend of spices and meat. A few pokes with a pin to get any air out and these sausages went to hang in our cantina for a few days before packing or put in oil. Some were dried till they were dry and a bit hard to make that delicious charcuterie sausage we call cacciatore. Those were the days, and I remember vividly the days of bbq and peppers and sausages roasting and us waiting to have our Panino Salsiccia e Peperoni alla Brace, Grilled Sausage and Pepper Panini! (smiling).
Sadly enough, these sausages are not homemade but bought at The Italian Centre Shop, not all sad though, because they are absolutely delicious just the same.
P.S. I am working on my own sausage recipe, so stay tuned and see what beautiful homemade sausages that will be made.
As you can see, there is some eggplant grilling on the bbq. I didn’t want to exclude Nicoletta from the experience of this panino, and as she is vegetarian, I came up with a plan of doing this eggplant all dressed in spices and olive oil. I cut them in half wanting to achieve that plump meatiness, pardon the pun, and after tasting hers it was a great substitute for the sausage and the smile on her face as she bit into to that panino told me I had done my job well and a happy Nicoletta makes me a very happy husband.
I love using the cast iron pan to cook the peppers. Nicely sliced long and thin and bathed in olive oil salt and pepper watching as they went from crisp fresh to soft caramelized deliciously colorful goodness, perfect for the dish we are creating.
Wow, look at this, those sausages with those natural sugars and spices oozing from the pores and that caramelized color. The peppers smell amazing sweet and that oh so vibrant charred smoky flavor. I finished the eggplant in the pan too and it looks amazing. Soft, and plump deliciousness waiting to be placed in the buns that I have grilling in the top rack of the bbq. Nothing like getting an Italian sub bun nice and toasty warm and the flavor the bread takes on from all the smoke and flavors coming off the grill, YUM!
Now let’s assemble a Panino Salsiccia e Peperoni alla Brace. First the sausage, then some peppers and if you want, get a spoon and scoop up some of the oil in the pan and drizzle it over the meat and peppers. It will add that extra notch to take these straight to the exquisite flavor train scrumptiousness.
I am sorry I am going to go silent here a bit……………………..OMG, I love the crunch of that bread sopped with those oils and juices from the meat and peppers, that sausage perfectly cooked, juicy, spiced and that pork so sweet and succulent. The peppers smoky, charred and sweet all in one marry so well with the bread and sausages making this panino a little bit of heaven for me. I look over at Nicoletta as she is two handing her panino and she has that look of oh this is soooooooooo good. She tells me the eggplant is so juicy and plump and tastes so good with those peppery juices and flesh. This is the life outside enjoying great food and some laughs when our mouths are not full of Panino Salsiccia e Peperoni alla Brace.
Now that’s Italian!
Song of the day: Day Dreaming by Aretha FranklinPrint
Panino Salsiccia e Peperoni alla Brace, Grilled Sausage and Pepper Panini, one of my favorite Italian foods that brings great family memories and incredible flavors to life. A nice lean coarse ground sausage spiced with pepper, paprika, salt, and fennel meets beautifully roasted slivered peppers all encased in a rustic beautifully crusted Italian sub bun.
- a package of Italian Mild Sausages (or hot if you prefer)
- 2 long green sweet banana peppers
- 2 long red sweet banana peppers
- 2 Tbsp e.v.o. oil
- salt and fresh cracked pepper to taste
- 4 Italian crusty torpedo (Sub) buns
- Preheat the grill to about 400 degrees F.
- Wash, core and cut red and green peppers in long thin pieces
- Place in a bowl, toss with 1 Tbsp of the olive oil, salt, and pepper.
- Take sausages out of the package and place on the grill keeping an eye on them so they do not burn.
- Put cast iron pan on the grill and drizzle in remaining olive oil. Let heat, toss in peppers, and let saute till soft and caramelized, about 15 minutes, turning frequently.
- The sausages should be almost done as they cook for 20 minutes and cut bread in half not cutting all the way through and place on top rack of bbq to get toasted about 2-3 minutes.
- Time to assemble: first the sausage, then some peppers, and to finish a little drizzle of that oil in the bottom of the cast iron pan.
- Ready to serve.
- You can use the spicy hot sausages if you like that heat, and also do a blend of hot and sweet peppers, it is up to you.
- For the eggplant, get some smaller ones, wash and slice them in half. Toss in olive oil, salt, pepper, some oregano and place on grill. They take about 15 to 20 minutes to cook. Remember to turn them frequently.