1 lb Sweet Italian sausage
1 Red bell pepper
1 Green bell pepper
½ Cup Colavita Balsamic Vinegar
1 Large sweet onion, like a Vidalia
3 Tbsp Extra virgin olive oil
Salt
Freshly Ground pepper
Hot dog buns or multigrain rolls
On a chopping board, cut onions into medium-thin slices. Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat. Add the onion slices and cook slowly. Do not stir too much, allowing them to caramelize. Once done, about 10-12 minutes, remove from the heat and set aside. Preheat oven to 500° F. Rinse peppers under water, then dry. Rub them with a thin coating of extra virgin olive oil and place on a baking sheet on the top rack of the oven. Bake peppers until char marks start to appear on the outside and the skin gets wrinkly, about 15-20 minutes. Remove from oven. Put roasted peppers in a reseal able bag and close tightly. The steam from the peppers will cause them to wilt further. After about 10-15 minutes in the bag, you can open it up. Slice the peppers into thin strips and discard the seeds, skin and stem. Place peppers in a small bowl. Add ¼ cup balsamic vinegar, salt and freshly ground pepper to taste, and mix. Place the bowl in the refrigerator, marinating peppers for at least ½ hour. To prepare the sweet Italian sausage, heat up your grill. Once hot, brush the individual links with extra virgin olive oil to prevent burning. Grill sausage for about 12 minutes, turning frequently so that all sides are evenly browned. Remove from the grill and place onto sliced hot dog buns or multi-grain rolls. Top with balsamic roasted red peppers and caramelized onions. Serve immediately.
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