Fenway Sausage

Anyone who has ever gone to Fenway (and is a meat-eater too, I suppose) is familiar with the tantalizing smell of grilling Italian sausage, peppers, and onions on Landstowne Street.  This is my version.  Though I am in no way claiming this recipe to be something I dreamed up one day, it is a slightly healthier version of the one you can get outside Fenway.  Actually, it is probably a lot healthier since you won't necessarily be downing beers for a few hours after you ate it. :)

Enjoy!

Fenway Sausage

Prep Time: 35 minutes
Serves: 2

~ 2 grinder rolls ("sub", "hoagie", or "sandwich" depending on the region you are from)
~ 2 chicken sausages, hot or sweet  (I like the sweet for this recipe)
~ 1 yellow onion sliced into strips
~ 1/2 red pepper and 1/2 green pepper, sliced into strips
~ butter, olive oil
Optional: 1/4 red wine and 1 tbs of tomato paste

Slice the sausages up the middle and start to grill them.  Put a pad of better and a little olive oil in a saute pan.  Add the onions and peppers and cook them low and slow (maybe on medium heat).  You want them to be super tender though not to the point where the onions are carmelized.  When they are almost done and before the sausages are too well-done, add the sausages to the saute pan to finish them together.  If you are adding the red wine and tomato paste, do so now and continue to cook for a few more minutes.  This makes the mixture just a little richer than it otherwise would be.  Grill or toast your rolls and then stuff them with the sausage mixture.  Yum!!