Prep 15 mins
Cook 20 mins
Source: West Town Tavern
- 2 tablespoons corn oil
- 1 large red onion, thinly sliced
- 2 large yellow bell peppers, cored, seeded and thinly sliced
- 2 large red bell peppers, cored, seeded and thinly sliced
- 1⁄4 cup jack daniels sour mash whiskey
- 1⁄4 cup dark brown sugar, packed
- 1 tablespoon chopped fresh thyme
- salt and pepper
- 8 hot Italian sausages
- 8 good quality hot dog buns
- 2 tablespoons reserved sausage pan drippings or 2 tablespoons soft butter
- Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown, about 10 minutes over medium 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 serving.).
- 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 tablespoons of peppers and onions.
These were very good sandwiches. Maybe they are a specialty from a business in Chicago, but all the sausage sandwiches I've had at the stands use a garlicky marinara-type sauce rather than a sweeter sauce, as in the recipe. They still are very good, however.