Ciabatta with Beer-Bathed Sausages and Grilled Vegetables
- Lactose Free
- Energy Kcal 1018
- Carbohydrates g 43
- of which sugars g 28.9
- Protein g 39.4
- Fats g 68
- of which saturated fat g 20.67
- Fiber g 11.9
- Cholesterol mg 131
- Sodium mg 2466
- Difficulty: Average
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
PRESENTATION
Big, bold flavors in a Italian sausage sandwich always bring a party mood right to your table—especially when packed with savory beer-braised sausages on crispy, toasted ciabatta. A hearty layer of peppers and onions mixes with the warm, rich aroma of marinara, covering everything in that classic Italian street-food spirit. Golden brown outside, tender inside, and oozing creamy Provolone (really, families rave about the juicy sausage!), this meal shows off bright colors and a DELICIOUS scent! Picture the bread's nice crunch paired with the irresistible filling...absolutely what you want at summer parties, weekend gatherings, or just fun meals at home. Every bite gives that blend of soft cheese and robust sausage—makes it DEFIINTELY hit the spot for anyone who loves a satisfying sandwich.
Crowd-pleaser is pretty much an understatement—busy home cooks can count on this Italian sausage sandwich for reliable flavor and serious family appeal. Works great for dinner or lunch, even after school or on quick weeknights that call for BIG taste with little effort since the grilled ciabatta and sizzling skillet cooking do most of the work for you (you'll hear the happy crunch). Serve with crisp chips, a light salad, or even extra marinara on the side for folks who want it extra saucy—simple swaps like fresh herbs or shaved Parmesan keep everyone happy. Families usually bring these out for BBQs, birthdays, backyard get-togethers, or whenever those festival cravings hit; there’s an easy, welcoming vibe that makes everyone dig in. Switch up the toppings to fit what your crowd loves, then set out plates and just enjoy—even picky eaters can’t say no to this family-friendly favorite with classic Italian charm! Great meal, always a good choice, and just plain tasty for busy days or when you're after something hearty that gets everyone excited—totally winning move for family meals, guaranteed.
INGREDIENTS
- Salamella sausage 10
- Blond beer 4 ¼ cups (1 l) - (pilsner)
- for the grilled side dish
- Eggplant 2
- Yellow peppers 1
- Red peppers 1
- Red Tropea onions 2
- Lime 2 - (or lemons)
- for the bread
- Bread 1 - large durum wheat ciabatta (unsalted)
- Extra virgin olive oil 2 spoonfuls
- for the dijonnaise sauce
- Mustard 2 tsp - old-fashioned
- Dijon mustard 1 tsp
- Lemon juice 2 spoonfuls
- Brown sugar 2 spoonfuls
- Mayonnaise 4 spoonfuls
How to prepare Ciabatta with Beer-Bathed Sausages and Grilled Vegetables
First, it is necessary to remove the string from the sausages 1 (if still present) and cut them to handle each sausage individually 2. The sausages should not be pierced before, during, or after cooking. The openings at the ends will suffice to drain excess fat. The grill should be set up for indirect cooking. When the coals are ready, throw water-soaked cherry chips 3 onto the coals for at least 30 minutes. Close the lid and wait for the smoke to be produced.
At this point, place the sausages on the grill 4 away from the heat source, ensuring some space between each one to allow the smoke to pass through. Close the lid, stabilize the temperature at 340°F, and smoke for an hour, adding wood chips and/or already lit charcoal to maintain the grill's temperature. Once the temperature is stabilized, grill the vegetables in the classic method: simply by thinly slicing, brushing with excellent extra virgin olive oil 5, and grilling at very high heat for a few seconds (6-7).
15 minutes before finishing the sausage cooking, fill an aluminum tray with beer 8. Add the grilled lime and some vegetables 9. Place it on the grill or stove and bring it to a boil. Let it simmer until the sausages are ready. If smoked correctly, the sausages should appear a deep garnet red color and should have a strong smoked flavor.
Once these characteristics are achieved, remove them from the grill and soak them in the beer 10. The beer will maintain a very high moisture level and provide a slight flavor surplus that will pleasantly surprise you. While the sausages remain warm in the beer bath, prepare the ciabatta. Open it 11, remove any excess crumb, if necessary, and brush it with extra virgin olive oil (12-13)
and place it on the grill for a moment to allow a good toasting of the inside 14. Meanwhile, prepare the dijonnaise sauce by dissolving the sugar in lime juice and then combining all the ingredients and mixing (the sauce can be stored in the fridge for a week). Once the desired level of toasting is reached, spread two tablespoons of dijonnaise sauce on each side of the bread 15.
Begin stuffing the sandwich with eggplants 16. Split the sausages lengthwise 17 and place them on top of the eggplants (18-19).
Next, add the grilled peppers and onion on top of the sausages 20, close the top 21, and all that's left is to serve it to our guests, perhaps accompanied by a nice cold beer (but not ice-cold). A simple, rustic preparation with intense flavors. Also ideal for an autumn barbecue. The smoked sausages will amaze you.