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Summer’s Final Frolic: Labor Day Italian Sausage Sandwich Recipe

Just when we start fearing the worst, that summer is finally over, we remember Labor Day! Though a symbol of the summer’s end, Labor Day is one last opportunity to get out and enjoy EVERYTHING. Take advantage of this extended weekend by going on a final vacation, relaxing with your family and friends, or spending time with the kids before all they can think about is school and homework- yeah right… Whatever it is you end up doing, it will probably involve a barbecue or a picnic. This faintly sweet Italian Sausage Sandwich recipe is perfect for outdoor grilling, or packing up and taking on a Labor Day picnic!

Italian Sausage Sandwich with Bell Peppers and Onions
This recipe can also be found in our Appetizer Recipe Library!

Ingredients

4 Italian sausage buns
2 Tablespoons olive oil
1 large yellow onion, thinly sliced
1 large each red and green bell pepper, seeds removed, thinly sliced from top to bottom
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fennel seeds
1 ¼ teaspoon kosher salt
4 four-inch sweet Italian sausages
6 ounces Fontina cheese, sliced (optional)

Methods/Steps

Warm Buns: Wrap buns in foil and heat in a 300ºF for 20 minutes.

Sauté Onions/Peppers: Heat oil in heavy large skillet over medium heat. Add onions and peppers; sauté until slightly softened, about 5 minutes. Add balsamic vinegar, sugar, fennel seeds and salt. Reduce heat to medium-low and sauté until onions are deep brown and tender, about 15-20 minutes longer. You may need to add a little water if the bottom of the pan gets too brown.

Cook Sausage: While the vegetables are cooking, using a ridged grill pan or large skillet, grill the sausage lengths over medium-high heat, turning them once, for 3 minutes a side for all four sides, or until they are cooked through.

Assemble Sandwiches: Cut bun and open like a book. Halve sausage lengthwise. Arrange 2 sausage halves in each bun. Top sausages with caramelized onion and pepper mixture. Top with Fontina cheese slices and broil until melted and golden. Serve immediately or wrap in foil and head to the nearest picnic table.

Makes 4 sandwiches.

Check out our Appetizer Recipe Library for more fun and easy recipes!

You Could Really Eat at the Eat Real Festival 2010!

Where were you this past weekend? I hope, for the sake of your taste buds and your wallet, that you made it out to Oakland’s Eat Real Festival. For all those who could not attend, you’re in luck! Heck, even for all those who did attend, but want to reminisce about the smorgasbord of fine food, host of good people, and hours of informative demonstrations, this blog is for you.

August 27-29, Jack London Square was taken over by dozens of food vendors, eager to get their gourmet menu items to the public. At $5 and under, I felt like I was actually stealing food all day! The slogan, “Putting the food back in fast,” could be seen everywhere. And for good reason! Eat Real’s mission, according to the event website, is making real food as accessible and affordable as fast food. It was truly refreshing to find that nothing was overpriced, and I could actually afford to try many of the items calling my name! It’s not often that I can satisfy my cravings and still have money left over.

Crowd favorites included the much buzzed about Chairman Bao truck, Gerard’s Paella made in GIANT paella pans, Tru Gourmet’s variety of organic dumplings, and the 51st State’s cactus fries that sold out twice before I could try them! I fell in love with the sweet potato pie from Uhuru Pies that seemed to have healing powers, and was lucky enough to snag some delicious lumpia from Senor Sisig before they disappeared.

Favorites from the Parties That Cook office included mushroom empanadas from El Porteno, Homeroom‘s mouth-watering Trailer mac and cheese, and almost anything from Jim n Nick’s BBQ (sadly, not local).

The demonstrations, though informative, were also entertaining. On Saturday, one could have learned how to milk a goat and make ice cream on the same stage! We now have our own bitters expert in the office thanks to a Sunday demo on Homemade Bitters with Greg Lindgren of San Francisco bar Rye. Knowledgeable and friendly presenters opened up to the crowd, sparking interest in sustainability and encouraging an exploration of the do-it-yourself lifestyle. Even our friends from FarmCurious were there! Check out our blog on Urban Homesteading for more information!

Overall, the fun-and food-filled weekend was a success! I will be sure to never miss another Eat Real Festival as long as they keep happening!

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