Marinade: Original Jamaican Jerk Marinade
Serves: 4–6 | Prep Time: 10 min | Cook Time: 20 min
Serves: 4–6 | Prep Time: 10 min | Cook Time: 20 min
Story:
It was the summer of ’93 in New York City — hot, loud, and full of energy. After long days exploring the city, I’d stop by a corner cart where the smell of grilled sausage and peppers filled the air. Those subs were simple but unforgettable — juicy, spicy, and wrapped in foil you could barely hold from the heat. Years later, I recreated that same city flavor but gave it a Caribbean twist. A splash of jerk marinade on the peppers and onions turned a New York street classic into an island-inspired favorite.
It was the summer of ’93 in New York City — hot, loud, and full of energy. After long days exploring the city, I’d stop by a corner cart where the smell of grilled sausage and peppers filled the air. Those subs were simple but unforgettable — juicy, spicy, and wrapped in foil you could barely hold from the heat. Years later, I recreated that same city flavor but gave it a Caribbean twist. A splash of jerk marinade on the peppers and onions turned a New York street classic into an island-inspired favorite.
Ingredients:
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1 lb spicy or mild sausages (or plant-based)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 onion, sliced
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⅓ cup Original Jerk Marinade
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4–6 sub rolls
Instructions:
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Grill or pan-cook sausages until browned.
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Sauté peppers and onions until soft; toss with jerk marinade.
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Serve sausages in rolls topped with jerk peppers and onions.
