Sausage, peppers and onions are a staple at our home. We make them all summer long and even in the winter too. We also add a slice or two of Provolone cheese (went to those Italian festivals as well). If it's winter and you don't want to spend a lot of time at the grill. Here's a shortcut that is equally good. Par broil your sausages in a skillet, so that when you put on grill you're only browning them. I slice two green peppers and one large onion, put in skillet with a few tablespoons of butter, pepper, garlic powder. Cook them down til they are nice and soft, some edges browned. Do that at the same time your sausages are par boiling. Throw your sausages on the grill for a few minutes. Dress your buns with the slice of cheese, sausage, heaping of peppers and onions, then topped with a good mustard. Heaven!!
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Sausage, peppers and onions are a staple at our home. We make them all summer long and even in...