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Italian Sausage Grinder

“To retain respect for sausages and laws,
one must not watch them in the making.”
~ Otto von Bismarck

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Italian Sausage Grinder


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“Philadelphia is hoagie heaven. The city is awash in hoagie shops, delis,
and carts on the street that make some of the best hoagies, cheese steaks,
and grinders you’re likely to find anywhere. Although the term ‘grinder’
may mean something different elsewhere, in Philadelphia it is a hoagie
made with beef, pork, meatballs, or sausages that is heated in the oven...
Top it with cheese and bake or broil until the cheese melts and, YO!
Enjoy!”

8 ounces sweet Italian sausage links
8 ounces hot Italian sausage links
2 tablespoons olive oil
1 large yellow onion, thinly sliced (about 2 cups)
1 tablespoon minced garlic
1/2 teaspoon hot red pepper flakes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup water
3 plum tomatoes, cut into wedges
2 tablespoons red wine vinegar
1/2 teaspoon salt
4 Italian-style hoagie rolls, or 2 long
soft-crusted baguettes
4 ounces smoked mozzarella cheese, thinly sliced

1. Preheat the oven to 400 degrees F.
2. Place the sausage links in a large, nonreactive sauté pan and add 1/2
inch of water. Bring to a simmer over low heat; cover and steam until
cooked through, 8 to 10 minutes. Slice the links on the bias into 1-inch
pieces. Reserve.
3. Pour out the water and wipe out the pan. Heat the oil in the same sauté
pan set over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 2 minutes. Add the hot pepper
flakes and bell peppers and cook for 5 minutes. Pour in the water and
cook for 5 minutes more. Stir in the tomatoes and cook until soft, about
5 minutes. Add the sliced sausages, vinegar and salt, and cook until the
sausages are heated through, about 2 minutes.
4. Halve the rolls lengthwise. Fill with the sausage mixture; top each sand-
wich with one-fourth of the sliced cheese. Place them on a baking sheet
and bake until the cheese melts, 4 or 5 minutes.
5. Serve hot from the oven.

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