Green Bay Beer Brats:

6 bratwurst sausages

1 tablespoon olive oil or butter

1 large sweet onion, sliced

Half can or bottle of good beer

6 hoagie rolls

Mustard (optional)

Heat half the oil or butter in a Dutch oven or a large, heavy stockpot and brown the brats until golden brown. Remove to a platter. Add the rest of the oil or butter and add onions, and stir until onions are fully coated and softened. Add bratwurst back in, along with the beer, and cook over medium heat until beer has cooked down to syrup. Serve a brat, some onions, the beer sauce and mustard, optionally, on a hoagie roll.   Serves 6

Pittsburgh Hot Italian Sausage Sandwiches:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 2 pounds Italian hot sausage, cut into 6 inch lengths
  • 2 cups marinara
  • 1 14 oz can canned diced tomatoes, drained
  • Parsley
  • Basil
  • Salt and pepper to taste
  • 8 corn dusted French Buns

Place a large stock pot over medium heat. Place in butter and olive oil and allow the butter to melt. Place the onions, peppers and garlic, and cook until the onions start to get soft (about 5-7 minutes).

Place the sausage among the peppers and onions, and allow to brown on both sides. This will take about 10 - 12 minutes altogether.

While the sausages are browning in the stock pot, in a small sauce pan pour the two cups of marinara over medium heat. In a food processor, pulse together the can of tomatoes, parsley and basil. Mix the pureed tomatoes with the marinara. Pour the tomato mixture over the sausages, and cover the stock pan. Lower the heat to medium low and simmer for approximately one hour.  Slice open the bun, add some sauce, peppers and onions, and add the sausage.  Serves 8