Directions:
- In a small food processor, combine the sugar and giardiniera; cover and process until blended.
- Make a slit lengthwise 3/4 of the way through the sausage, starting and stopping 1/2 inch from the end. Fill with the giardiniera mixture and to with the provolone cheese.
- Place sausages in the buns; wrap individually in a double thickness of heavy-duty foil. Place on a medium-hot grill in the parking lot of the stadium, and heat through until the cheese is melted, about 8 minutes.
- Top with mustard, ketchup, and mayo if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.13 Kcal (1123 kJ) | ||
| Calories from fat | 191.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Cholesterol | 59.64mg | 20% | |
| Sodium | 963.24mg | 40% | |
| Potassium | 179.77mg | 4% | |
| Total Carbs | 1.46g | 0% | |
| Sugars | 0.88g | 4% | |
| Protein | 16.4g | 33% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 217.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 253.22 Kcal (1060 kJ) | ||
| Calories from fat | 181.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 33% | |
|---|---|---|---|
| Cholesterol | 56.32mg | 20% | |
| Sodium | 909.68mg | 40% | |
| Potassium | 169.77mg | 4% | |
| Total Carbs | 1.38g | 0% | |
| Sugars | 0.83g | 4% | |
| Protein | 15.49g | 33% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 205.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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