Recipe for cooking chicago-style sausage and peppers

Quick Meals- Salads and Sandwiches :: Sausage and Hot Dogs

Chicago-Style Sausage and Peppers

Source: Susan Goff - West Town Tavern

2 Tbsp. corn oil
1 lrg. red onion, thinly sliced
2 lrg. yellow bell peppers, cored, seeded and thinly sliced
2 lrg. red bell peppers, cored, seeded and thinly sliced
1/4 C. Jack Daniels Sour Mash Whiskey
1/4 C. dark brown sugar, packed
1 Tbsp. chopped fresh thyme
Salt and pepper to taste
8 spicy Italian sausages (4 oz. each), not hot dogs!
8 good quality hot dog buns
2 Tbsp. reserved sausage grease or soft butter

Heat corn oil in lrg. skillet and saut the onions and peppers until tender and beginning to brown, about 10 min. over med. heat.

Add the bourbon and stir quickly until absorbed. Add the brown sugar and stir until the sugar melts. Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before servings.)

Char-grill the sausages until slightly blackened and cooked through. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler. Nestle a sausage in a bun and top with about 2 Tbsp. of peppers and onions.

Servings eight.