cookout for 150 in 2 days!!
gina
06/14/06 		Hi. I'm planning a cookout for 150 people for this friday. We want to have an Italian theme, so we're thinking sauaage sandwiches (with peppers and onions) with grilled chicken breast sandwiches as an alternative; tossed salad, pasta salad, and gelato. I have no idea how much to make/order of each item, nor the best way to prepare the sausage and peppers or how long it will take. I especially need help with what time I need to start cooking the sausage, if it will be faster/easer to grill or put it in a roasting pan, and how many peppers to go with how much sausage. Thanks!!!!
ellen
06/15/06 		You could go with meatball sandwiches as the second choice, simpler prep than the chicken. (Nesco roaster or crockpot, sauce, frozen meatballs, no frying/grilling).

The salads are covered in the plan for 100 pages. Use 1 1/2 times the amount. Sandwich bread and condiments on the sandwich event page.

Sausager and peppers can be cooked quickly but taste much better if the peppers and onions are left to cook very slowly (without burning for at least 30 minutes). The vinegar adds a sweetness to complement the peppers and also helps them the caramelize. You want 1 pound sausage for each 4 people you are serving.

Italian sausage, weighed
Equal or slightly less weights bell peppers and yellow onions- may use some hot peppers- for color use 1/2 green and 1/2 yellow, red, orange peppers
For each pound of sausage:
2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon each of: oregano, basil and parsley
salt and pepper to taste
15 ounce can crushed tomatoes, OPTIONAL FOR Juicy SAUCE- if you are doing ahead and reheating, you will probably want to use these.

Chunk up the sausages and oven bake or fry until done to taste. You can do this ahead.

Add olive oil to a large, heavy frying pan
Saute garlic until lightly brown and slowly fry the peppers and onion, take care they do not stick.
Once the peppers and onions are soft and starting to brown on the edges, add the balsamic vinegar and the hot pepper (if using), leave to bubble for 5 - 10 minutes on a very low heat
Add the tomatoes. Add the cooked sausage to the peppers and mix lightly.
If you are doing ahead, stop here and chill quickly in gallon baggies or a shallow pan- layer should be no more than 2 inches thick to chill. Reheat in the oven covered at 300 for an hour, stirring occasionally.
Check seasoning and serve on a hoagie roll with grated Romano or Parmesan cheese, you can alos add 1-2 ounces Provolone or mozzarella.