3 Tbsp Olive oil
4 Italian sausages (OPK mild or hot)
3 Bell peppers, julienne
2 Cuerno de Toro, julienne (optional)
1 Yellow onion thinly sliced
½ Tsp kosher salt
¼ Tsp black pepper
4 baguette rolls open in half (toasted if desired)
4 Tbsp Dijon mustard

Heat 1 Tbsp of the oil in a skillet over medium heat.  Add the sausages and cook turning (about 3 minutes) on all sides and cooked through.  In another skillet heat the remaining oil over medium heat.  Add the peppers and onion until softened and golden (about 10-12 minutes) and season with salt and pepper.  Halve the sausages lengthwise and place in the bottom of each roll.  Top with some pepper and onion mixture and, if desired, the top of the roll.  Serve with the mustard on the side.

If you choose to cook the dinner sausages on the grill, poke them with a fork and cook on medium heat for about three minutes on each side; total of nine minutes.

Prep time: 30 minutes

Serves 4 people

Recipe courtesy of Grace Brock, Ole Pioneer’s Kitchen (OPK).  Sample their fine sausages and bacon each Saturday.