2 Tbspns Olive Oil
2 Tbspns Unsalted Butter
1 Tbspns Clarified Butter
1 Large Onion – sliced
1 Red Bell Pepper – seeded & sliced
1 Green Bell Pepper – seeded & sliced
2 Cloves Garlic – minced
2# Italian Sausage (hot or sweet is up to you. We use sweet made at Town's Edge Farm ) – cut into 6” lengths
2 Cups of Marina Sauce (use the best you can find)
1 14oz Can Diced Tomatoes
~3Tbspns Fresh Parsley – chopped
~3Tbspns Fresh Basil – chopped
Kohser Salt & Fresh Ground Pepper – to taste
Sausage Buns

Heat up a stock pot, or Dutch Oven, over medium heat. Melt the butter and combine with the oil. Meanwhile, heat up a skillet, cast iron if you have one. Once it’s hot, melt the clarified butter in it.

In the first pot, place the onions, peppers and garlic and allow to sweat, tossing often, until softened and aromatic.

In the skillet, brown your sausages on all sides, until nice and crispy.

While all that cooks, take diced tomatoes and puree with the fresh basil & parsley until uniform in consistency. Combine with the marinara in a sauce pan and bring to a simmer.

Once the sausages are crisp, nestle them down into the onions, peppers & garlic. Cover all with the tomato sauce, cover and let simmer for at least an hour. (I really like using a Dutch Oven for this.)

Serve on buns, sauce and pepper mix placed in fisrt, then the sausage on top.

We LOVED this during Super Bowl XLIII! Go Steelers!