Are you looking for a mouthwatering Bison Bratwurst Submarine Sandwich recipe? Look no further, this one is a true delight for your taste buds! This recipe is designed to make three servings of savory, juicy goodness. Picture yourself sinking your teeth into perfectly roasted Bison Bratwursts, complemented by tangy pickled peppers, rich marinara sauce, and gooey Provolone cheese, all nestled on a warm and toasty submarine roll. It's a flavor packed journey you won't want to miss.
Bison Bratwurst Submarine
Rated 5.0 stars by 1 users
Category
Bison
Servings
3
Prep Time
15 minutes
Cook Time
20-30 minutes
Author:
Sarah Knight
Bison Bratwursts are slightly more lean than pork, and therefore do better with a lower grilling heat or roast. You have a few options from grilling, pan frying, simmering in beer or stock. Or you can go crazy and roast them over bone marrow, you know, for fun. With any of these applications the most important part is reaching an internal temperature of 155F for five minutes.
Ingredients
-
1# pack Bison Bratwursts, makes three servings
- 3 cups Marinara Sauce
1 cup diced peppers, quick pickled (recipe below)
6 slices Provolone (2 per serving)
- Submarine rolls
vinegar, 1 cup
-  ½ cup of water
- Â 2 tbsp granulated sugar
Pickling Liquid
Directions
For the sausages
For the Bratwursts, see note above on various preparations. For this recipe we roasted ours over bone marrow.
- Skewer your brats to keep them straight as they cook. The natural casing will pull in to a curl as it cooks without the skewers.
- Preheat your oven to 375f.
Make a tin foil canoe for each of your marrow bones, so they don’t fall over during the cooking process. Set the foil into your baking pan and lay your bratwursts over the marrow.
- Bake in the oven for appx 25 minutes, rotating twice.
For the pickled peppers
These can be done ahead of time, or during the cooking time. A variety of bell peppers work, use spicy varieties if that’s your preference.
Small dice your peppers and place in a small bowl.
Heat the pickling ingredients in a smal saucepan until simmering.
Once the liquid is simmering, pour it over peppers and cover with plastic wrap, loosely, for ten minutes.
After that, unwrap and store any leftovers in a jar in the fridge.
For the Marinara
Heat in a saucepan ten minutes before the brats are finished. And hold stove top until brats are finished.
Pro tip- once brats are finished, scoop out the cooked marrow and spread on your sub rolls like butter to toast.
- Assemble your sub, and put back in the oven briefly to melt your cheese.
- Enjoy!
