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   There are a lot of different ways to make this old classic and we tried to make the best version we could. We brown the sausage in lard and cook it to no more than 150F. That leaves it juicy and tender and more flavorful than if it wasn't browned. With the sausage out we add the peppers and onions so they pick up flavor from cooking the sausage and add salt, pepper, and a small amount of balsamic vinegar. Overall this makes a more flavorful version that Carol has become a real fan of.

                   Sausage and Peppers
                             Bill and Carol
6 sweet Italian sausages
1 Tbs lard
bell peppers and onions
2 Tbs balsamic vinegar
salt and pepper
1/2 tsp sugar if needed
roasted garlic powder
grated Parmesan
Mozzarella

Instructions

On medium low brown the sausages in the lard turning as necessary to prevent burning. Check internal temperature and remove from pan at 160F internal temp.

Cut peppers and onions to desired size and microwave for 3 minutes. Without cleaning the pan add them with salt, pepper, and the balsamic vinegar. Saute until desired tenderness. Warm sausage in pan if it cooled.

Butter roll and sprinkle with roasted garlic powder, parmesan, and a little mozzarella, then toast.