1 lb bulk italian sausage, italian sausage, or mexican-style chorizo
1 c finely shredded green cabbage
kosher salt
Instructions
Preheat oven to 425. Using a serrated knife, slice
off top 1/4 of rolls. With fingers, remove most of
the bread inside, making boats to hold sausage and
dressing. Brush insides of rolls and undersides of
tops with melted butter. Arrange on an ungreased
baking sheet, cut sides up; set aside.
For flavored mayonnaise, in a small bowl mix
together 4 tsp of the jalapenos, a pinch of salt,
and the cayenne pepper. Add juice from half the
lime. Whisk in mayonnaise; set aside.
In a 12-inch nonstick skillet heat olive oil over
medium-high heat. Loosely pinch off 1 to 1 1/2
inches by 1/2 in thick chunks of sausage (about
24). Cook in hot pan in a single layer with space
between. Cook for 10 to 12 minutes, until well-
browned and cooked through, turning once to brown
evenly.
While sausage is cooking, place buttered bread boats
in oven for 5 to 8 minutes, until well-browned and
cooked through, turning once to brown evenly.
Meanwhile, in a medium bowl combine remaining
minced jalapeno and shredded cabbage. Add a pinch
of koshers salt and juice from remaining half
lime; toss to combine. Spoon a generous
tablespoonful of flavored mayonnaise in the bottom
of each boat. Divide browned sausage, hot from
pan, among boats. Top with shredded cabbage.
Generously spread cut sides of roll tops with
remaining mayonnaise. Place on sandwiches. Serve
immediately.
Originally Submitted
7/29/2012
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