Sausage and peppers is a classic tailgating sandwich. And since the Phillies are out of the playoffs here in early August, you might as well either spend the game tailgating outside Citizen’s Bank Park or just stay at home. Either way, food is now more important than baseball.
Today’s post is my take on a sausage and pepper sandwich, topped with some crispy onion straws and a vinaigrette made from chipotle peppers and basic, yellow mustard.
1 lb. ground sausage
salt and pepper
8 slices American cheese
4 ciabatta buns, toasted
1/2 yellow onion, chopped finely
2 eggs, beaten
1 tbsp. apple cider vinegar
3 tbsp. olive oil
1 tbsp. yellow mustard
1 chipotle in adobo sauce
salt and pepper
Slice your onions into thin straws, or if you have a mandolin slicer, use that. Dredge the sliced onion straws in flour, then the egg mixture and finish in the breadcrumbs. Bring a pot of oil to 375 degrees before frying. Always make sure the oil is the right temperature. If too low, and they’ll be soggy. Too hot, and they’ll burn. I use a candy thermometer to track the degree of the oil, so if you fry a lot, get one of these.
Fry the onions in the oil until golden brown. Drain the straw on paper towels and set aside.
Heat your grill to high.
Form the ground sausage into four equally sized patties, and make a depression in the center of each. This will rise up and flatten when the patty is cooking. Season both sides with salt, pepper and ground sage. Grill for about 5 minutes on each side until done.
Finish the sausage patties with 2 slices of American cheese per patty, then close the grill (or cover your pan if you’re cooking indoors) for about a minute or two to get the cheese nice and gooey. Set the sausage aside to rest.
While the meats rests, toss your buns on the grill to toast.
To make the vinaigrette, mix the components together. Season to taste.
To assemble, top the bun with the patty and then the onion straws. Drizzle some of the chioptle-mustard vinaigrette on top the the burger.
Go 2013 Phils!