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Italian Sausage Torpedoes
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
- 2 large green Italian frying peppers or bell peppers
- 1 red bell pepper
- 1 large onion, halved
- Olive oil
- 8 slices provolone (optional)
- 8 long crusty rolls
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees 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 http://www.harvardcommonpress.com.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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