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Wagyu Sweet Italian Sausage and Pepper Grinder

Wagyu Beef Sweet Italian Sausage and Pepper Grinder

Prep Time: 40 Minutes 
Cook Time: 10 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage (4 links)
  • 3 TBSP Grapeseed Oil
  • 2 TBSP Butter
  • 2 TSP Kosher Salt
  • 1 Large Sweet Onion (julienned)
  • 1 Red Bell Pepper (seeded, julienned)
  • 1 Yellow Bell Pepper (seeded, julienned)
  • 1 Orange Bell Pepper (seeded, julienned)
  • 1 Green Bell Pepper or Poblano Pepper (seeded, julienned)
  • 3 Garlic Cloves (minced)
  • 2 TSP Oregano
Sun-Dried Tomato Mayo
  • 1/2 CUP Mayonnaise
  • 1 TSP Dijon Mustard
  • 2 TBSP Sun-Dried Tomato (minced)
Grinders
  • 4 Hoagie-Style Sandwich Rolls (sliced 3/4 of the way through so they can
  • hold the sausage)
  • 6 SLICE Fresh Mozzarella (thin slices)
  • 1/4 CUP Basil Leaves (chiffonade)

            Tools

            • Small Bowl
            • Pie Tin
            • Aluminum Foil
            • Large Stainless Steel Pan
            • 10 Inch x 8 Inch Casserole Dish

            FIRST STEP

            Take the Fullblood Wagyu beef sweet Italian sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE SUN-DRIED TOMATO MAYO

            In a small bowl, mix together the mayonnaise, Dijon mustard, and minced sun-dried tomatoes.

            Reserve.

            PREPARING THE WAGYU BEEF SAUSAGE

            Heat a large stainless steel pan over medium-high heat with the grapeseed oil.

            Once the oil is hot, add in the Wagyu beef sweet Italian sausage links.

            Sear for 3-4 minutes per side, browning the sausage.

            Place the seared Wagyu beef sausages in a pie tin, and cover them with aluminum foil.

            PREPARING THE ONION AND PEPPERS

            Place your large pan over medium-high heat, and add in the butter, julienned onion, and kosher salt.

            Cook the onions for 10 minutes, while stirring occasionally.

            Once the onions are translucent and slightly caramelized, add in the seeded and julienned red, yellow, orange, and green bell peppers (you can use a poblano pepper in place of the green bell pepper if you prefer).

            Cook the peppers for 10 minutes, while stirring occasionally.

            Then, add in the minced garlic and oregano.

            Cook for an additional 5 minutes. Then, turn off the heat.

            PREPARING THE GRINDERS (HOAGIES)

            Heat the oven to 425°F.

            Slice the hoagie rolls lengthwise, only going 3/4 of the way through. This will allow the roll to hold the sausage.

            Toast the hoagie rolls for 3 minutes in the hot oven, and then place them in a casserole dish.

            Spread some of the sun-dried tomato mayo on the inside of each hoagie.

            Place one Wagyu beef sweet Italian sausage in each hoagie.

            Top each sausage with 1 1/2 slices of cheese.

            Place the hoagies/grinders in the oven, and bake for 7-10 minutes or until the cheese is melted and caramelized.

            FINAL STEPS

            Pull the casserole dish from the oven.

            Top each hoagie/grinder with the onion and pepper mixture.

            Sprinkle fresh basil on top of the Wagyu beef sausage and pepper grinders, and serve them while they're very warm.

            Enjoy!


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