Sausage (Sazeeg) And Peppers
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Granulated Garlic1 cup
Table Salt1 cup
Carrot (small dice)2 cloves
Garlic (minced)1 stalk
Celery (small dice)2 cups
Canola Oil1 tbsp
Oregano (dried)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper
4
Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes
5
Reserve and don't drain excess oil from the baking sheet
6
Meanwhile, preheat a grill or grill pan to medium-high heat
7
Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side
8
Preheat the broiler and set the rack to the middle of the oven
9
Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet
10
Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls
11
Top with the mozzarella and place under the broiler until melty and gooey! Take off your shirt, get some color and eat
12
Combine 2 cups water and the salt in a glass or nonreactive bowl
13
Mix until the salt is dissolved
14
Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine
15
Cover and refrigerate overnight
16
On day 2, drain and rinse the vegetables
17
Mix the canola oil, oregano and black pepper in a clean bowl
18
Add the vegetables and mix to combine
19
Allow to marinate overnight
20
Giardiniera will only get better with time
21
After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks