One 1 1/3-pound piece boneless pork loin, well chilled
1 1/2 teaspoons fennel seeds
1/2 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
Four 6-inch whole wheat hoagie rolls, split and toasted
Optional- Swiss cheese
Instructions
Preheat a grill to medium. Meanwhile, in a large
bowl, combine the bell peppers, onion, 2
tablespoons olive oil, 3/4 teaspoon salt and 1/2
teaspoon black pepper.
Cut the pork into 1/3-inch-thick slices, then into
quarters, trimming any excess fat. Transfer the
meat to a food processor and pulse 5 times to
grind the meat. Add the fennel seeds, crushed red
pepper and 3/4 teaspoon salt and pulse 2 more
times. Divide the mixture into quarters; form each
mound into a 5-inch sausage link, then flatten
into an oval patty about 1/3 inch thick.
Place a cooling rack on one side of the grill
grate and lightly oil. Scatter the vegetables on
the rack (saving any oil in the bowl); cover and
cook for 5 minutes. Turn the vegetables with a
spatula and tongs. Rub the sausage patties with
the oil left in the bowl and add to the other side
of the grill. Cover and cook, turning the patties
about halfway through, until grill marks appear,
the meat is cooked through and the vegetables are
tender, about 7 minutes.
Transfer the patties to a plate. Transfer the
vegetables to a large bowl and add the remaining 1
tablespoon olive oil and the vinegar; season to
taste with salt and black pepper. Arrange half of
the vegetables in the rolls and top each with a
sausage patty and the remaining vegetables.
Originally Submitted
2/4/2011
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