Chicago Style Sausage and Peppers

Recipe by Punky Julster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    cup jack daniels sour mash whiskey
  • 14
    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
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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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