Chicago Style Sausage and Peppers
Source: West Town Tavern
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INGREDIENTS
Nutrition- 2tablespoons corn oil
- 1
- 2
- 2
- 1⁄4cup jack daniels sour mash whiskey
- 1⁄4
- 1tablespoon chopped fresh thyme
- salt and pepper
- 8hot Italian sausages
- 8good quality hot dog buns
- 2tablespoons reserved sausage pan drippings or 2 tablespoons soft butter
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DIRECTIONS
- 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.
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