Yet another coal region favorite — Torpedoes.  I bet you are saying “What the heck are torpedoes?”  Well, they the meat from sausages, usually hot Italian, casings removed and cooked up in a pot with spices and sauce and served on a “torpedo” roll. In our area, some of the grocery stores actually sell “torpedo rolls” which are small in size.  You can do a “red” sauce or a “white” sauce.  Below is the red.  If you do white, use only chicken broth or chicken broth and a 4 or 6 oz can of sauce with the broth.  They are not your typical hoagie roll but they are super tasty and below is my version of this wonderful treat.  I sometimes bake the rolls in the oven at 350 degrees for approximately 5-7 minutes resulting in a crispy outside, soft chewy inside.  Hope you enjoy!


3 lbs. hot Italian sausage

1 lb. sweet Italian sausage (Note, if you like it less hot, switch the sausages, i.e. 1 lb. hot, 3 lbs. sweet)

3 cloves chopped garlic (2 cloves if they are large)

1 large onion diced

1 – 14 oz. can crushed tomatoes or puree

1/2 can tomato paste

1 can chicken broth

1 tsp. sugar

1 tsp. salt

½ tsp. black pepper

Pinch nutmeg*

Pinch cinnamon*

Pinch cloves*

Hard rolls

*Be sure to only use a pinch as too much will overpower the dish!

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To a large pot, add 1 to 2 tbsp EVOO,  chopped onion and sauté 3 minutes

Add minced garlic and sauté 1 minute

Remove onion and garlic and set aside

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Remove sausage from casings.

Fry sausage in large stock pot.

Do not drain.  There is some great juice here!

Add your onions and garlic, crushed/pureed tomatoes, paste and chicken broth and seasonings.  Bring to boil, reduce heat and simmer with or without lid until meat is very tender, about 45 minutes.

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Using a slotted spoon, place torpedo on a hard roll and enjoy!

Serve with a side salad of your choice!

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One Comment Add yours

  1. mistimaan says:

    Looks tasty


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