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Italian Sausage Torpedos

Source: Smoke & Spice
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Rating: 2   Reviews: 1 See Reviews
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  up to 8 servings
These chubby sandwiches are modeled on ones that our friend Patty Karlovitz serves for special family occasions. She has the sausage shipped to New Mexico from her cousin Eugene's south-side Chicago meat market, which adds to their mystique, but any well-seasoned Italian link will work.
8 uncooked Italian sausage links, about 6 ounces each
Olive oil
2 large green Italian frying peppers or bell peppers
1 red bell pepper
1 large onion, halved
8 slices provolone (optional)
8 long crusty rolls
Prepare the smoker for barbecuing, bringing the temperature to 200° F to 220° F.

Rub the sausages and vegetables lightly with oil, and let them sit at room temperature for 20 minutes.

Transfer the sausages and vegetables to the smoker. Cook the vegetables until tender, about 1 hour. Continue cooking the sausages for an additional 1 1/4 to 1 1/2 hours, depending on size, or until the skin of the sausage looks ready to pop. When cool enough to handle, slice the peppers and onion into thin strips, discarding loose skins and seeds, but mixing the flavorful juices back into the vegetables. Keep warm. If using the cheese, place it on the rolls. When the sausages are ready, top the cheese in each roll with a hot sausage and a portion of the vegetable mixture and juices. Halve the sandwiches, if you wish, for easier eating. Serve hot.

Excerpted from Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison. Copyright 2003, used by permission from The Harvard Common Press

Recipe reprinted by permission of Harvard Common Press. All rights reserved.
Date Added: 03/12/2009
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Rating: 2
by: Tom Reviewed: 07/21/2012
A couple of hours to make a sandwich?
I cooked torpedoes in a fair trailer for years. It doesn't take a couple of hours to do so! The basic recipe is good - fresh veggies, Italian sausages, fresh crusty rolls to hold it all together. But, after oiling it all up, cook the veggies in a skillet or griddle, and the sausages cooked at around 300-350 degrees. This would be "low" to "medium" on your gas grill. Cooking time should be around 20 minutes or so. Put a sausage on a roll, slather on the veggies, and eat with spicy mustard!
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