Anyone here from the New Kensington, PA area?

[left-of-center2012]

I’m looking for a recipe for ‘Italian sausage poor boy’ sandwiches a classmate’s mother gave my family when I was in high school in New Ken during the early 1960s.

Sadly it got lost over the decades. No recipe I have found online comes close.

If you have a recipe for it, which may be particular to the New Ken area, I would appreciate you sharing it with me.
I’m 72 and in poor health; it’s something I’d like to enjoy once again.

Thank you.

[FakeNoose]

1. Hello friend

I'm from Pittsburgh but unfortunately I can't help with this recipe. I do have a suggestion though.

If you can describe this sandwich or name the ingredients, I'll bet someone will recognize it under another name. Frequently there are different names for the same thing. For example hoagies, submarines, and poor boys could all be the same thing to different people in different areas.

[Ohiogal]

2. Do you remember

any of the ingredients at all? Sauerkraut? Peppers and onions? Kielbasa?

[left-of-center2012]

3. ingredients

Italian sausage links
onions
green peppers

either tomato paste or some type of tomato sauce

Sounds simple, but no recipe online comes out tasting similar.
Something is missing.

[mrmpa]

4. Try adding........

garlic when simmering the sausage, onions & peppers. Try sausage & peppers in a jar (Uncle Charley's I think). You can find them in the meat area of the store. It might have the taste you'[re looking for.

I'm from Pittsburgh.

[left-of-center2012]

5. "sausage & peppers in a jar"

I definitely recall my mother sautéing everything in a large skillet.

[mrmpa]

10. Yep, that's what moms did, but........

perhaps the taste you're looking for could be in a jar. just a suggestion

[left-of-center2012]

11. I'm trying to recreate her recipe

[BigmanPigman]

6. This sounds like it...

https://napavalleyregister.com/lifestyles/food-and-cooking/recipes/pittsburgh-style-sausage-sandwich-with-chunky-tomato-and-bell-pepper/article_6c71ebae-38bd-11e0-9336-001cc4c03286.html

[left-of-center2012]

8. Thanks. I saved it

Although this is for a meatball sandwich, where we used links.

"2 pounds Sweet Italian Sausage, formed into 1 1/4-inch balls"

[BigmanPigman]

9. You could do both at the same time in your kitchen and

do a compare/contrast. Buy the sausage in "link" form (with casings) and brown those as well as removing the casing and form the "suasage" into meatballs and brown them too. Do both at the same time with the same pans and sauce, etc. Then you can decide if there is a difference in flavor or is it a form/texture thing that makes the sausage link appealing as opposed to meatball form.

[stopwastingmymoney]

7. Kicking

I’d love to hear the answer too