#563: Sausage and Pepper Sliders

It's grilling season...you know what that means?  Italian Sausage!  This recipe called for the sausages to be pan fried and steamed, but how could you possibly not grill these?  So that's exactly what I did.  I grilled the sausages, then cut them up.  I made the peppers and onions as directed though. 

These were delicious.  The peppers and onions were sweet, but not too sweet, and the sausages fit great on mini rolls.  Yummy!

4 uncooked Mild Italian Sausage links

1/3 cup water (I omitted since I grilled)

2 teaspoons canola oil

2 large sweet red peppers, thinly sliced

2 large red onions, thinly sliced

1/4 cup packed brown sugar

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 teaspoon pepper

8 dinner rolls, split

In a large skillet, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cover and cook 10-15 minutes or until a thermometer reads 160°. Remove from pan; keep warm.
In the same pan, heat oil over medium-high heat. Add peppers and onions; cook and stir until tender. Add brown sugar, vinegar, Worcestershire sauce and pepper; cook 5 minutes longer or until vegetables are coated.
Cut each sausage lengthwise in half, then crosswise in half. Serve in rolls with pepper mixture. Yield: 4 servings.