We can agree to disagree because Hoagie takes the cake.

In the Philadelphian language, Hoagie is a term for big-ass sub sandwiches filled with Italian meats, cheeses, and toppings. Yes, “big ass” is a technical term.

There are numerous theories as to how the hoagie got its name, but the most widely accepted one credits the sandwich to Italian immigrants who worked on the Hog Island shipyards and were nicknamed “hoggies”. Over time “hoggies” evolved to “hoagie”.
Served cold and piled high with cold cuts hoagie is absolutely positively delicious, hearty, and satisfying. The rule of thumb is that your sandwich should be full to the brim and a crusty roll should make it hard to get a full bite in, a lot like a sub, with the difference being the hard toll with a split top and bottom. It’s a messy eat, but well worth it.

Today hoagie recipe is not customary by any means and possibly gives purists a legit heart attack. Apologies in advance, but being nontraditional is our tradition. Today’s “hoagie” includes goat cheese, beer brats, PBR braised peppers, and last but definitely not least, Vi’s Dippin’ Mustard.
Soaking bratwurst in hot beer prior to grilling ensure they cook ahead of time, so you do not have to worry about serving an undercooked sausage. It also makes the sausage casings more pliable and less likely to split and imparts somewhat of a pungent hoppy flavor that brings out the best in other flavors.

On its own, this hoagie is delicious, but Vi’s Dippin’ Mustard sauce brings home the rich creamy flavors that satisfy all your primal desires. This sweet and hot sauce is high quality, handmade, and exceptionally versatile and should be everyone’s kitchen mainstay.