Sausage, pepper, and onion subs from Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day by Rachael Ray

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Notes about this recipe

  • averythingcooks on April 28, 2024

    I cooked the sausage as instructed & will absolutely use this method again if we are not using the BBQ. I tried to stay true to her giardineira relish by finely chopping cauliflower & quick pickling it with pickled onions + brine. This mix was then stirred into a homemade tomatillo, hot pepper, carrot relish with minced basil & parsley. The result = a great condiment for the sandwich. With a little mayo on the bottom bun & melted aged provolone on top, these were delicious sandwiches.

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