• 1-2 Lbs of the Italian sausage of your choice. Buy it in a roll and cut into 6-8 inch lengths depending on the size of your roll.
  • 1-2 yellow onions, pealed, cut in half from tip to root then slice onion in approx. 1/4 - 1/2 " strips.
  • 2-4 red & green peppers, corded & seeded and cut into strips.
  • 2-4 cloves of fresh chopped garlic
  • A little butter
  • Some good olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Some good 6-8 inch Italian rolls, the softer ones are better for this sandwich.


In a pot on high heat, add the sausage and just enough water to cover. Bring to a boil for a few minutes or so or until the suet comes to the top. Remove the sausage and set aside, throw out the water and wash the pan; you won't need it anymore. If you have a cast iron skillet, use it for the remainder of the cooking. If you don't have one a good heavy sauté pan will do just fine.

Place the pan on high heat and when up to temp add a little oil, bring up to temp and add the sausage. Brown well and cook through with killing it. When done, remove from the pan and keep warm and reduce heat to med. to med. / high. Add the onion and peppers to the pan, a little butter and S & P to taste and toss well. You want to sauté the onion and pepper until they start to limp but still a little al dente. Watch the heat because you don't want to brown them too much; a little here and there is fine. When the veggies are just about done add some garlic, toss well and cook for about another 30 seconds. To warm the sausage more, this would be a good time to do it.

Split rolls in half lengthwise right through the top center, add a sausage and cover with onions and pepper. Add enough onions and peppers so they start falling off because that's half the enjoyment of eating one of these things. You have to picture yourself in the streets of a feast; you're handing some guy money, he's handing you this sandwich on a piece of waxed paper with a napkin tucked underneath. Now you're holding the sandwich with two hands, the peppers and onions falling off, you're trying not to let them hit the ground so you pick them off with your teeth. Now that you've cleaned up the loose veggies without even getting your hands dirty you're in for the big task. How the hell do I get the whole end of this sandwich in my mouth without looking like someone is eating their last meal and not dropping half of the onions and peppers. All you have to do is look around at all the other happy campers doing just the same thing. Mangiare e Buon Festa

This happens to be the premier sandwich of every Italian feast in America. In the Providence / Cranston RI area where I come from there are three major feasts; The Saint Mary's Feast in the Cranston Knightsville area founded in 1905 in honor of their patron saint, St. Mary Della Civita. The feast is held in front of the Society hall, open daily to members, which is in Itri square. The whole story behind feast this goes back to the 8th century in Itri Italy and for further info go to: The other two feasts are the Columbus Day feast and the San Gennaro Festival, both held on Federal Hill in Providence. However, these two feasts are also held in major heavily Italian populated cities all over the USA as well as in other countries that have cities that are similarly populated. Here, you can walk down Atwells Ave. on Federal Hill during the feast and pass a dozen stands, restaurants and markets cooking and selling these sandwiches. It's a treat that people wait for all year. So, if you haven't tried one or can't wait, now's your chance.

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Submitted 10/12/05.