"There's no need for other condiments when you jazz up sausages with zippy peppers," promises Bonnie Jost of Manitowoc, Wisconsin. Leftover links are handy to use in the two recipes that follow.
- 16 Italian sausage links (4 ounces each)
- 1 each medium green, sweet red, yellow and orange peppers, julienned
- 1 banana pepper, julienned optional
- 1 onion, halved and sliced
- 2 tablespoons canola oil
- 8 brat or hot dog buns, split
- In a large skillet, cook sausages over medium heat until no longer pink. Meanwhile, in another large skillet, saute peppers and onion in oil. Drain sausages; place a sausage in each bun. Top each with about 1/3 cup pepper mixture. Refrigerate remaining sausages. Yield: 8 sandwiches plus 8 extra sausages.
Originally published as Italian Sausage Sandwiches in Quick Cooking May/June 2001, p20
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