8 ounces hot Italian sausage (about 2 links)
4 ounces yellow onion cut into spears
¼ medium red bell pepper
¼ medium orange red bell pepper
2 Tbsp Newman’s Own® Olive Oil & Vinegar Dressing
2 8-inch sections of baguette, sliced in half
Grill the sausages in their casings in a dry non-stick pan until brown. Turn over and brown other side for 2 minutes, then cover and heat until cooked through. Remove from heat.
In the same pan, add the onions and sauté, tossing often. The leftover juices from the sausages along with the water from the onions will be plenty of fat and moisture to keep the onions from burning. Once the onions have caramelized and reduced in volume by about half, add the peppers and toss to combine.
Slice the sausages into rounds about ¼ inch thick. Once the peppers are heated through, add the sliced sausages and Newman’s Own® Olive Oil & Vinegar Dressing to the pan. Continue to toss occasionally while sautéing until the juices have reduced.