I'd somehow manage to eat this if even through a chain link fence.
Delish!! I loved the marinade! I made it in the oven on my grill pan, looking forward to making it again on my BBQ once I find it again...lol.
Molto bene! I "grilled" these in my cast iron pan (it's close to zero out) and they were excellent. I subbed splenda for the sugar, cider vinegar and only red pepper. Also, in the tradition of Wisconsin sausage, I boiled them in beer first, not water. (Didn't bother to cool them.) Will absolutely make these again, thanks, Bergy!!
Great recipe. Made a few changes. I grilled inside on a grill pan and to save room and create less messiness, I cooked the veggies separately. I did 5 sausages, 1 green pepper, and 1 yellow pepper. I broiled the buns, added sausage, spicy mustard and veggies, then laid 2 pieces of provolone over the top of the veggies and broiled again to melt the cheese. Served with spicy mustard on the side. :)
Delicious! My sausages were pre-cooked so I skipped step #1 but did split them in half and then grilled them with the peppers and basted with the oil mixture. We had them on sub rolls, brushed and grilled per directions. Really good with the mustard (we used a brown type mustard). Excellent dinner on a hot night, grilled on the deck and enjoyed outside. Will absolutely be made again! Thanks Bergy :)
These are wonderful and the recipe divided beautifully! I used a skillet for cooking the sausages and peppers. I also added one onion to the sausage and peppers. Instead of the honey mustard, I put some provolone cheese in the bread and put it under the broiler to melt before adding the sausages and peppers. Can't wait to try this on the bbq this summer. Thanks for sharing this keeper!
Great supper;we really enjoyed this recipe.Used to make this long ago but forgot about it until I found this.Thanks for sharing.
Boy, were these a hit in my house. We've been on a sandwich kick lately - I'm just so sick of casseroles, etc. and these really hit the spot. Thanks so much for posting.