This famous Iowa State Fair guinea grinder recipe is piled high with ground beef, Italian sausage, and pizza sauce with melty mozzarella cheese. Plus, it freezes well!
Why this recipe works
If you’ve ever wandered the midway at the Iowa State Fair, you probably know the smell of a guinea grinder from a mile away. Ground beef and spicy Italian sausage simmered low and slow in pizza sauce, spooned into a split loaf of French bread or bomber buns, and buried under melted mozzarella. It’s hot, messy, and definitely requires quite a few napkins.
This Iowa State Fair grinder sandwich can be made in either a skillet or crockpot. The skillet version is the fastest way to get grinders on the table. Just brown the meat, stir in the sauce, and you’re ready to fill the bread. The slow cooker version is ideal when you’re feeding a crowd. Brown the ground beef and Italian sausage in a skillet first, then transfer everything to the crockpot with the sauce and let it cook. If you’ve got guests coming, you can have the meat simmering long before anyone arrives. It stays warm and ready right in the crockpot.
Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.
Why is it called a Guinea Grinder?
Many Italians aren’t happy with the name “guinea grinder” as its origins date back to when Italian immigrants were called “guineas”. It’s considered a racial slur and some restaurants in Iowa have even changed the name of this sandwich to plain old “grinder”. The word grinder refers to the act of grinding your teeth back and forth to bite through the tough bread in the sandwich, which would also indicate they didn’t toast them early on.
I’ve chosen to keep the historical name, with full respect and no ill intent. Partly to honor the roots, and partly because it’s still the name most use when they’re hunting for the version they remember from the Iowa State Fair.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SAUSAGE – Authentic fair grinders are made with Graziano Brothers Italian Sausage, which I highly recommend using! If you aren’t local to Des Moines, you can substitute with whichever brand of Italian sausage you prefer, either hot or mild will work.
BREAD – Instead of French rolls (or bomber/hoagie buns), two loaves of French bread cut in half serve the same purpose.
SAUCE – You can use your favorite brand of jarred pizza sauce or make a batch of homemade pizza sauce for this recipe.
How to Make Guinea Grinder Sandwiches
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F.
- If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
- Mix the salt, pepper, garlic powder and pepper flakes into the pizza sauce.
- Add the sauce mixture to the browned meat and stir to combine. Bring to a boil then simmer 5-7 minutes, stirring occasionally.
- Open each French roll (cut in half if needed). Remove some of the bread from each side of the bun to create a “bowl” for the meat.
CHEF TIP – You remove the bread from the top bun to make room for the mounded meat.
- Fill the bowl of the bottom bun with meat mixture. The meat will mound.
- Cover the meat mixture with shredded Mozzarella cheese.
- Place the top of bun onto the sandwich and wrap the entire thing in foil. Repeat for all sandwiches. Bake for 15 minutes in the oven and serve.
Crockpot Guinea Grinders
You can heat the meat mixture in a crockpot until guests arrive. Put the browned meat and the seasoned sauce into the slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 1-2 hours, stir once or twice during cooking. Then preheat the oven and assemble, wrap, and bake the sandwiches.
Frequently Asked Questions & Expert Tips
A guinea grinder is a hot Italian sandwich popularized at the Iowa State Fair. It’s a mixture of ground beef and Italian sausage that’s simmered in pizza sauce, piled onto French bread, and topped with melty mozzarella. Don’t confuse it with an East Coast grinder, which is a cold deli sub. This right here is a Midwestern delicacy that’s served warm, somewhat similar to a sloppy joe with Italian flair.
Traditionally, Iowa grinders are made with Graziano Brothers Italian sausage. Graziano Brothers is a Des Moines Italian grocery store that’s famous for their Italian sausage. If you can’t get Graziano, any good quality hot or mild Italian sausage will work as well.
Yes, the meat mixture freezes really well! To freeze, allow the meat mixture to fully cool then transfer it to an airtight container. Freeze for 2-3 months. Thaw in the refrigerator overnight and rewarm in a skillet over medium-low heat. In my experience, the meat mixture tastes a little saltier after freezing, so I would suggest stirring in a splash of water when reheating to rebalance the flavors.
Not technically. The two names are used interchangeably in Iowa where you’ll hear both “guinea grinder” and “Italian grinder”. Though outside of Iowa, an Italian grinder typically refers to a cold sub that’s layered with deli meats, cheese, and a grinder salad inside a toasted bun.
Serving Suggestions
Guinea grinders are often served with or without mozzarella cheese and sometimes with banana peppers, onions, or even mushrooms. I opted for the cheese but left off the peppers to keep it family-friendly for the kids. As with any recipe, you can tailor it to suit your own taste buds if needed.
Serve with onion rings, french fries, potato chips, or a pickle spear.
By the way, you’re in the right place if you’re looking for my original photos! Our photos have updated, but the recipe is the same. Does this photo look familiar?
More Ground Beef Recipes
- Ground Beef Casserole
- The Best Meatloaf Ever
- Baked Salisbury Steak with Gravy
- Sloppy Joe Cornbread Casserole
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Guinea Grinder: Iowa State Fair Food
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound Italian sausage
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 30 ounces homemade pizza sauce or jar pizza sauce
- 6 French rolls
- 2 cups shredded mozzarella cheese
Things You’ll Need
Before You Begin
- These are very hearty sandwiches. If you like you can stretch the meat even further and get one or two more sandwiches out of it.
- Traditionally, Iowa grinders are made with Graziano Brothers Italian sausage. Graziano Brothers is a Des Moines Italian grocery store that’s famous for their Italian sausage. If you can’t get Graziano, any good quality hot or mild Italian sausage will work as well.
- Instead of French rolls (or bomber/hoagie buns), two loaves of French bread cut in half serves the same purpose.
- You can use your favorite brand of jarred pizza sauce or make a batch of homemade pizza sauce for this recipe.
Instructions
- Preheat oven to 375 F.
- If sausage has casings, remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.1 pound Italian sausage, 1 pound lean ground beef
- Mix the salt, pepper, garlic powder, and pepper flakes into the pizza sauce.1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, 30 ounces homemade pizza sauce
- Add the sauce mixture to the browned meat and stir to combine. Bring to a boil then simmer 5-7 minutes, stirring occasionally.
- Open each French roll (cut in half if needed). Remove some of the bread from each side of the bun to create a “bowl” for the meat.6 French rolls
- Fill the bowl of the bottom bun with meat mixture. The meat will mound.
- Cover the meat mixture with shredded Mozzarella cheese.2 cups shredded mozzarella cheese
- Place the top of bun onto the sandwich and wrap the entire thing in foil. Repeat for all sandwiches. Bake for 15 minutes in the oven and serve.
Crockpot Version
- If you prefer, you can heat the meat mixture in a crockpot until guests arrive. Put the browned meat and the seasoned sauce into the slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 1-2 hours, stir once or twice during cooking. Then preheat the oven and assemble, wrap, and bake the sandwiches.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
- To freeze, allow the meat mixture to fully cool then transfer it to an airtight container. Freeze for 2-3 months. Thaw in the refrigerator overnight and rewarm in a skillet over medium-low heat. In my experience, the meat mixture tastes a little saltier after freezing, so I would suggest stirring in a splash of water when reheating to rebalance the flavors.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Lynn Sabin says
While I understand these so-called grinders have been around for a while, I wonder if the parochially-minded individual who originally named them understood grinders were thusly named because they included a GRINDER SALAD. Sadly, this is another example of ignorance entering the lexicon and being used by the know-no-betters until it becomes sufficiently ubiquitous to be considered common parlance. This is how we get a county in Iowa pronounced B’you-neh Vista and a tool in Texas called a Tar Arn. I suppose these colloquialisms add to local color, but they bode against the idea that Americans speak a common language.
Jeannie says
Friskies was the best
Carmen says
I loved friskies. All the good places seem to go away. We were in DesMoines last month and went to the Tavern in WDM and it was really good. Millie’s had a good one also. My first one came from Millie’s. Also, Campbell’s on Hubbell use to be great.
Mary E. says
Remembering Guinea grinders from my youth in Des Moines. We found them at Joe Corso’s on Grand Ave in West Des Moines and at the Onion Ring on the intersection of Merle Hay and Hickman. Thanks for the recipe!
Tricia wells says
Also if you can find it Graziano’s Italian sausage is a must for it to be authentic ummm my mouth is watering! Southside native here. There isn’t anything better than good old guinea grinder yum!!!
John says
Great recipe…
Added a few ingredients to my taste..
Similar to the BEDT I ever had … East Des Moines.. Friskies.. gone now but my god they were the best !!!
Rachel says
Link for pizza sauce is dough
Amanda Formaro says
Thank you for pointing that out, i have corrected the link in the post. Here it is as well https://amandascookin.com/pizza-sauce-recipe/
Susan says
There was a small stand in Clear Lake that sold these in the summer for a few years. I was told that grape jelly was “the secret” ingredient.
I add a tablespoon or so.
Richene says
My family are also native Iowans and we all love the Iowa State Fair Guinea Grinders. We make them slightly different. Takes less time and a favorite sandwich to us all. INGEDIENTS: 10 bolillo rolls,, 3 rolls sausage,, 1- 12oz can spaghetti sauce, 1pkg of 10-12 sliced pepper jack cheese and crushed peppers. DIRECTIONS: preheat oven to 350, brown the 3 rolls of sausage and add crushed peppers while browing for a little spice. You can buy hot sausage and mix with mild if you like spicy. Drain. Stir in 1-12oz can of spaghetti sauce (I use garlic & herb). Next spoon on meat and sauce mixture and break cheese slice in half and place on top, take sandwhich and roll it up in foil .individually then place in oven for approx. 10 min. TOTAL COOK TIME: approx. 20-30 min. You can add sautéed onions and peppers or anything you like. It’s mildly spicy. You can substitute regular mottzerella cheese and opt out of crushed peppers if spice is not your thing.
Irish Mike says
Needs at least triple the recommended hot sausage filling. I can see the Iowa State Fair from my backyard I didn’t know it was a local sandwich
Christine says
My grandma, Jennie DePhillips operated the Onion Ring Drive in on Merle Hay and Hickman in DM.
Worked there for years. We used Krispie Crust rolls and heated them in the pizza oven unwrapped and open faced. Sausage in sauce on one side and pizza sauce and cheese on other.
Maureen VanHook says
I was just telling my Southern husband today, that I miss Guinea Grinders. I grew up in Des Moines, across the park from La Pizza House (Guinea grinders and onion rings). Guinea Grinders were part of my childhood. I live in Georgia now. No such food here.
I’m going to try this! I can’t wait : )
Amanda Formaro says
I hope you like them! I haven’t had one in a while, so thanks for the reminder! I also have Iowa pork tenderloin sandwiches YUM! https://amandascookin.com/pork-tenderloin-sandwiches-schnitzel/
Tim says
I used to live in Iowa and visited the state fair many times. I always had a guinea grinder first thing. This is very much like their recipe. I love it and would recommend to everyone.
Amanda Formaro says
Thanks Tim! I’m planning on making these in a couple weeks. We’ve always loved them!
CeCe says
My family is from Des Moines, I’m from San Jose and currently in Texas. Have made this exact receipe everytime I meet ANYONE new. They always love it. I skip the slow cooker and overload my grinders, sometimes you have to use a fork to eat them. THANKS!
Amanda Formaro says
Thanks CeCe! You just reminded me I haven’t made these in a while!
Steve Weiland says
The name of the dish “Guinea Grinder” was actually from the Italian-American community in Des Moines. Many of them think it’s amusing that some people find the name offensive. In fact, several whom I know still call them Guinea Grinders.
Amanda Formaro says
Yes! My ex-husband’s side of the family called them Guinea Grinders too and they were from Des Moines.
Scott says
Not only did she leave out the peppers, but she left out the onions as well. Saute both and add them in as well. Otherwise the kids will never know the flavors they are missing out on. The Best Grinders ever, were the ones sold at the Tavern in West Des Moines a.k.a. Valley Junction; back in the 1970’s. When they sold the Tavern, the Grinders were never the same, and left a lot to be desired. The food stands at the fair tried their best, but they could never get the wonderful flavors from the Original Tavern.
Connie says
Italian Sandwich??? ergo: Italian bread?? Certainly not French!!