A tasty sausage sandwich topped with a red pepper onion Chili Relish.
This post is sponsored by Holland House Cooking Wine.
The sandwich is probably one of my most favorite things to eat. Usually every lunch I have will be something wrapped or stuffed in bread. They’re easy to eat, filling and I love getting a taste of everything in one bite.
You’ll need some extra napkins for this loaded sandwich though, because it’s stuffed with a hot Bratwurst sausage and the piled high with a sweet and spicy red pepper onion chili relish.
And it’s that relish that makes this sandwich what it is. Don’t forget the bratwurst though, because they’re easily a favorite also for me. I like to sear them in a pan and then roast in the oven for a nice crispy outer layer.
The red pepper onion chili relish is perfect for adding to the brats. The secret is cooking it low and slow while the brats are in the oven, and also maybe due to the fact that I added some Holland House Sherry Cooking Wine. The wine cooks down but leaves that really subtle but sweet sherry taste. i have to confess to inhaling one of these sausage loaded buns over my kitchen sink, after I shot them, only stopping to use a napkin at the end. I was the only person in the house but the dog was looking at me strangely, or maybe he was just waiting for something to drop!
These would be great for summer cookouts but they’d also make a really awesome comfort style winter sandwich. Pair them up with a dark German beer and get the word out that friendsgiving sandwich style is about to begin.
If Bratwurst aren’t your favorites, try the relish on top of a burger or one of your favorite steaks.
- 2 tbsp olive oil
- 1 half of an onion, sliced
- 2 whole cloves garlic
- 1 whole red bell pepper
- 1 28oz can diced tomatoes
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp red pepper chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp Holland House Sherry Cooking Wine
- 1 tbsp fresh chopped rosemary
- 6 Bratwurst sausages
- 6 hoagie style french buns
Heat the oil in a 10 inch sauté pan
Add the onion, garlic and red pepper and cook for about 7 minutes until soft.
Open the tomatoes and pour into the pan.
Add the cinnamon, ginger, chili flakes, salt, pepper, cooking wine and rosemary and simmer on low for about 20 minutes.
Cook the sausages and serve each bun with a bratwurst and top generously with some of the red pepper chili relish.