S2E8 (Team) – Sausage Sandwiches

Employment Update: Well the dream job did not work out and now I am back to square one. It is really disappointing but I am getting back at it and trying my best to find the next dream job. Since my last post: 7 Applications, 8 E-mails.

For this episode’s team challenge, the chefs were split into a red team and blue team and given the task of making sausage sandwiches with a topping for 101 bikers. The main catch being that they had to make their sausages from scratch. The Blue team made a Spicy Italian Pork Sausage with Caramelized Onions and Molasses, and the Red team made a Beer Soaked Sausage Patty with Drunken Onion and Pepper Relish.

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The Red team had the most issues during the prep phase, having problems with the texture of the meat and the casings. They eventually decided to do patties instead and this allowed them to get an early lead. The Blue team’s sausage was deemed to be too sweet initially but they were able to adjust on the fly by adding the spiciness of banana peppers. This balanced out the flavors of their dish, and ultimately, gave them the win.

For my rendition of the challenge, I decided to push the boundaries a bit and create a mediterranean style sausage sandwich. My topping was sweet and spicy roasted artichoke, red peppers and onions. And my sausage was an uncased pork and feta sausage. I do not have a meat grinder or the ability to case the sausage so I had to cheat a little bit, but I definitely tried to do as much of the work from scratch as I could.

First, I created the topping. I prepped the artichoke heart, using this video as a guide: How to remove artichoke hearts. Then, I finely chopped up the artichoke heart and sliced up about 1/2 of a red bell pepper and  1/4 of a red onion. Next, I made the sweet and spicy sauce by mixing equal parts of olive oil, apple cider vinegar, and honey mustard with a few dashes of thai red chili sauce, and salt and pepper. I whisked this together and then drizzled it over the chopped vegetables. (Picture below shows the topping before going into the oven). I mixed this all in order to coat the vegetables and then put them into a 350 degree oven until they were tender.

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Next, I created the sausage. After much research, I decided to use this recipe as a guide since it was designed to be a patty instead of encased: Simple homemade sausage patties. I made several changes to the recipe though to make it my own:

  • Doubled the amount of garlic, because garlic is the best thing ever
  • Added 1 slice of finely chopped bacon to add some additional fat since the ground pork I was using was very lean
  • Added oregano and crushed red pepper for additional flavor
  • Added some feta crumbles to keep the sausage moist and add to the mediterranean feel

I made thin, long patties to fit best on the hoagie buns that I got for this challenge. (I originally was going to make these from scratch using this recipe: Garlic Hoagie Rolls, but I just didn’t have enough time today.)

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When both components were finished, I lightly toasted the hoagie bun and then layered on the sausage and topping. Overall, the sandwich was great. The sausage was moist and perfectly spiced. The feta and bacon melded perfectly with the sausage and gave it great flavor. And the topping paired with the sausage really well. The only thing that I would have done differently was to make a little more of the sweet and spicy sauce. The vegetables soaked up the sauce, which gave them great flavor, but it left the sandwich as a whole a bit dry. I should have made more to drizzle on after the fact and maybe buttered the hoagie rolls to make it less dry as well. All in all though, this was a great sandwich that would work for breakfast or lunch and it is definitely something that I will try again soon.

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