2 extra large onions, sliced into thin strips (about 7 cups)
2 large green bell peppers, cut into thin strips (about 4 cups)
10 hoagie rolls
Mix ketchup, beer, Worcestershire sauce and Marinade Mix in small bowl; set aside.
Grill sausages on medium-high heat 10 to 12 minutes or until cooked through.
Remove from heat; cover and keep warm.
Heat oil in large skillet on medium-high heat. Add onion; cook and stir 5 minutes.
Add bell pepper; cook and stir 10 minutes. Reduce heat to medium-low.
Add mesquite sauce and sausages to skillet; stir well. Simmer 3 minutes.
Serve on hoagie rolls.
Makes 10 servings.
Tailgating Tip: Mix onion-pepper mixture and mesquite sauce in disposable heavy duty 13 x 9-inch foil pan; cover and refrigerate. To reheat, remove cover and place foil pan directly on grill, stirring occasionally. Grill sausages, then add to pan./p>
Nutrition Information per 1 serving: Calories: 775 Sodium: 2280 mg Fat: 35 g Carbohydrates: 88 g Cholesterol: 65 mg Fiber: 6 g Protein: 27 g