Chicago Style Sausage And Peppers

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Source: west town tavern

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Steps

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Heat corn oil in large skillet and saut the onions and peppers until tender and beginning to brown , about 10 minutes over medium heat.

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Add the bourbon and stir quickly until absorbed.

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Add the brown sugar and stir until the sugar melts.

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Season with thyme , salt and pepper.

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Char-grill the sausages until slightly blackened and cooked through.

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Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler.

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Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.

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Ingredients

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corn oil, red onion, yellow bell peppers, red bell peppers, whiskey, dark brown sugar, fresh thyme, salt and pepper, hot italian sausages, hot dog buns, pan drippings