Chicago Style Sausage and Peppers

Source: West Town Tavern

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

Directions

1. Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat.
2. Add the bourbon and stir quickly until absorbed.
3. Add the brown sugar and stir until the sugar melts.
4. Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.).
5. Char-grill the sausages until slightly blackened and cooked through.
6. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler.
7. Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.