Chicago-Style Sausage and Peppers

prep time:: 0 mins

Serving size: 8

ingredients

2 tablespoons corn oil
1 large red onion -- thinly sliced
2 large yellow bell peppers, cored, seeded -- thinly sliced
2 large red bell peppers, cored, seeded -- thinly sliced
1/4 cup Jack Daniels Whiskey
1/4 cup dark brown sugar -- packed
1 tablespoon chopped fresh thyme
salt and pepper -- to taste
8 spicy Italian sausages (4 oz each)
8 good quality hot dog buns
2 tablespoons reserved sausage grease or butter

directions

Heat corn oil in large skillet and saute onions and peppers until tender and beginning to brown, about 10 minutes over medium heat.

Add the whiskey 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.)

Car-grill the sausages until slightly blackened and cook through. Brush the hot dog buns with a little reserved 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.