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West Town Tavern Chicago-Style
Sausage and Peppers

Ingredients

Instructions

  1. Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat.
  2. Add the bourbon and stir quickly until absorbed.
  3. Add the brown sugar and stir until the sugar melts.
  4. Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.)
  5. Char-grill the sausages until slightly blackened and cooked through.
  6. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler.
  7. Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.

Yield: 8 servings, 1 sandwich each

Source: Chef Susan Goss, West Town Tavern


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