There are some dishes that you have growing up, that you absolutely adore. They conjure feelings of nostalgia, reminding you of your youth and simpler times. For me, these Italian Hot Sausage Sandwiches remind me of just that. It was one of my family’s favorite dishes, and remains a favorite to this day. Every time I mention “Hot Sausage Sandwiches,” it’s always followed by an approving “OOOooooooo,” and I know that a thoroughly enjoyed dinner is in our very near future.
This variation of Hot Sausage Sandwiches differs slightly from the ones my mama used to make. There was never enough sauce to completely smother the sandwich! So, as the years went on, I added more and more onions and peppers. Those were the coveted prizes when we were kids! As a result, more sauce was added so the ratio of sauce to peppers/onions remained in tact.
The wine was an addition of my own, because to me – no tomato-based sauce is complete without it. That’s the secret ingredient!
Then, onto the rolls. I haven’t found a bakery yet that sells the rolls that you really need for this sandwich. The closest would probably have to be the large French loaf that the grocery store sells fresh every day, but you’d have to cut it into fours, and it would probably be as delicious – maybe even more delicious actually, but the aesthetic may suffer.
Sandwich-sized soft French rolls is what you really need though, and I’ve found that the Francisco’s brand really takes this sandwich home. You need that soft bread to cradle the sausage and sauce, so it doesn’t spill out the side when you bite it. If you can find freshly made, soft, French sandwich rolls, though, go for THAT!
Also, one Italian Sausage Sandwich pro tip – add more sauce on the side of your plate, and have a fork at the ready. You ALWAYS need more sauce for that next bite!
In a medium sized skillet, add the water, olive oil, and sausages, and turn to medium-high heat.
Turn the sausages frequently as they boil in the water, until all the water boils out, about 10 minutes.
Turn the heat down to medium, and continue to cook the sausage in the remaining oil to brown them, about 10 minutes. When finished cooking, turn off the heat, and set aside.
For The Sauce
While the sausage cooks, heat a large skillet over medium heat add the extra virgin olive oil, onions, peppers, salt, and pepper, cooking 10 minutes, or until the onions are translucent.
Add the garlic, oregano, thyme, and tomato sauce, cooking for about 7 minutes until reduced slightly.
Add the sausages to the pan full of sauce, along with any of their juices, and bring them up to temperature, cooking for about 5 minutes.
Finish the sauce by adding the red wine and basil, mixing well, then removing from the flame.
To Assemble
Split the French rolls down the middle, and toast under the broiler for about 5 minutes, or until golden brown.
Split one of the sausages down the middle, and place on the toasted bread, cut side down.
Add your desired amount of sauce on top of the sausage, top with the crown of the French roll, and enjoy!
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I’ve never craved a sandwich so much in my life. Your pictures are fantastic! I agree re: the sauce too, you can never have enough sauce in a delicious sandwich.
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Natalie Wiser-Orozcosays
Thank you so much Pearl!! If you end up making it, let me know how it turns out!
Fennel is the spice that gives Italian sausage its Italian flavor. Often the fennel is a mixture of whole or cracked fennel seed and ground fennel. The whole or cracked fennel seed will help to give good visibility to the spice while the ground fennel will contribute a very distinctive fennel flavor.
Salsiccia is certainly the most ancient and best known of sausages. It is made from fresh meat, mostly pork, with scraps of pancetta and bits of pork neck. It is usually eaten fresh, but is also often grilled. In northern Italy, these sausages are flavored with pepper, cinnamon, white wine and garlic.
In the late 19th and early 20th centuries, the 'sausage sandwich' as it was known, was typically viewed as a German or Italian-style meal. But it appears that sometime around the mid-1990s, the sausage sandy morphed into an iconic Aussie food and slowly, the sausage sizzle started to become a thing.
It is a penicillin-based mold similar to the white mold you will find on a fine cheese like a French Brie or Camembert. It's a natural part of the fermentation process of producing artisanal salumi, and the salami mold has its own flavor and flora.
MANY AMERICANS unfamiliar with the use of the fennel root-bulb and leaves still recognize the distinctive licorice flavor of fennel's small, oval, beige-and-brown striped seeds.
For instance, brats are often seasoned with nutmeg, ginger, caraway and sage, while people quite often infuse kielbasa with garlic. This also leads to a different taste for each sausage. If you compare bratwurst vs. Italian sausage, for instance, you will find the latter much sweeter due to the anise and fennel.
Rinaldi Plain Italian Sausage is the perfect sausage for the masses. Mild garlic flavor with no fennel. Great for large gatherings with a universally accepted flavor profile.
'Nduja – Italian spicy, spreadable sausage made with pork. Salami – Cured sausage, fermented and air-dried meat. Soppressata – Italian dry salami (sausage) Sopressa – Italian aged salume. Strolghino – Italian cured pork.
Fennel is a common flavoring, but it's not always in the mix. Sweet Italian sausage, or mild Italian sausage, is simply the less spicy version. "Sweet" and "mild" are used interchangeably, and what's known as hot Italian sausage contains a dash or two of hot red pepper flakes to give it some punch.
In 1762, John Montagu, the 4th Earl of Sandwich®, invented the meal that changed dining forever. As the story goes, he was playing cards and did not want to leave the gaming table to eat. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands.
Etymology. The word sausage was first used in English in the mid-15th century, spelled sawsyge. This word came from Old North French saussiche (Modern French saucisse). The French word came from Vulgar Latin salsica ("sausage"), from salsicus ("seasoned with salt").
Fennel, which is a member of the parsley family, has an anise flavor. This gives the distinctive flavor to Italian sausage. This herb seed comes from India and Egypt.
Fennel or anise: The main flavor within Italian sausage—and also the actually Italian salsiccia sausage—comes from the fennel or anise seeds that are mixed in with the pork. These are very distinctive flavors that separate Italian sausage from other comparable sausage types.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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Natalie Wiser-Orozco says 
