sausage and peppers sandwich

Basil Pesto

1/4 cup Toasted Pine Nuts
2 Garlic Cloves, Peeled
2 Cups Fresh Basil Leaves
1/2 Extra Virgin Olive Oil
1/2 Cup Shredded Fresh Parmesan Cheese                                                Salt, to taste                        

Put pine nuts and garlic into food processor and pulse a couple of times. Jam all the basil into the processor and pulse again a few times. Slowly pour the olive oil into the feed chute of the processor, and process until smooth. Pour into serving bowl, add cheese, stir until well combined. Add salt to taste. Set aside.

Sausage and Peppers

2 lbs Italian Sausage Links
1 Red Bell Pepper, peeled and sliced
1 Green Bell Pepper, peeled and sliced
1 lg Red Onion, peeled and sliced
3 Garlic Cloves, Chopped
2 Cups Crushed Tomatoes (good quality, NOT a backup role here)
Extra Virgin Olive Oil, Salt, and Pepper
Sliced Fresh Mozzarella Cheese

First, let's set up our grill for indirect grilling. If using charcoal, pile up all your coals on half the grill, leaving the other half empty. If using gas, only light half your burners. Basically, we want to sear the sausage over very hot coals, and then move it over to the cool side to allow them to roast without incinerating! Then we're going to use the hot coals like a burner to make our onion and pepper sauce.

While your grill is heating up, let's get to prepping. Slice your peppers, onion, and garlic. Place in a large mixing bowl, add 1/4 extra virgin olive oil, and salt and pepper. Don't go crazy on the salt here, we're gonna salt it later after our sauce is made and adjust from there.

Get all your ingredient gathered up. You'll want everything you need near the grill. If you haven't cracked a beer by now, you're behind! Get yourself a beer stat!

Place sausages over hot coals. Rotate and flip, careful not to burn. When marked real good, and browned on the outside, move over to the cool side of the grill. Close the lid, and cook your sausages to 160 degrees internal temperature. You can slice up your fresh mozarella cheese right about now! Remove the sausages from the grill and place on a cutting board to rest while you make the sauce. 

Heat up a cast iron skillet over the hot coals. Coat with a few drizzles of olive oil. Dump in your pepper/onion mixture right into the skillet, and cherish that beautiful sound. Stir in circle pit formation until everything is real soft, about 10 minutes. Add the crushed tomatoes, and bring to a boil, stirring occasionally. While the sauce is boiling, cut your sausages on the bias into 1 inch pieces. Throw into sauce as you cut them, until the party is in full swing! Allow the flavors to mingle and get to know each other for a few minutes. Take a taste. Add salt and pepper to taste. You are now ready to move on to the next mind blowing level, and that much closer to shoving these sandwiches into your mouth hole!

Now the easy your sandwiches. Layer the fresh mozzarella inside your fresh grilled buns. Top with a healthy scoop your sausage and peppers. Top with a layer of fresh pesto sauce. Serve with a bowl of pepperoncinis on the side! 


Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For the latest Supersonic Single, I decided to cook my version of Sausage and Peppers, and turn it into a killer sandwich. A super traditional dish in my family exploring our Jersey roots. This is a staple at the Jersey shore. My Grandfather once told me his entire life's purpose was to perfect his sausage and pepper recipe. And that he did! Two weeks before he left this astral plane, he sat in his chair at the stove and made his final batch of sausage and peppers, and invited me over to taste it. It was fantastic, and he is my inspiration every time I make this dish. I hope one day, he gets to taste it! But not for some time, ya hear!

We've paired up these killer sandwiches with a killer tune, Pretty Face, from Baltimore's own Sister Ex! (Ok-with a little DC thrown in, too!) 

 Sister Ex, live at The Depot, Baltimore, MD. Members from left to right: Anthony Piazza-guitar, Claudia Neuman-vocals, Tommy Carr-drums, and Jeffrey Wesolowski-bass.  Photo by Frederick William Redelius

Sister Ex, live at The Depot, Baltimore, MD. Members from left to right: Anthony Piazza-guitar, Claudia Neuman-vocals, Tommy Carr-drums, and Jeffrey Wesolowski-bass.  Photo by Frederick William Redelius

Known for High energy performances , this Baltimore/DC quartet wears a Spirit of ’77 heart proudly on it’s sleeve, with sly asides to glam and Gothic Post-Punk, fueled by the songcraft of Singer/guitarist Claudia Neuman.

The band’s sound has been likened to a mashup of The Clash and the Patti Smith group with a hint of Gang of Four.

In 2008, Sister Ex first released their raucous, high-tempo sonic assault to audiences in the DC/Baltimore region and recorded their self-titled debut in 2011.

Here’s to music, here’s to food \m/ !!!


Sister Ex:

Reverb Nation







Episode Crew

Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis
Co-Producer, Camera

Photography by Supersonic Kitchen