Chicago Sausage Sandwiches
Serve with baked chips if desired.

Servings: 5

• 1 teaspoons vegetable oil
• 1 (13.5 ounces - 6 links) package fully cooked smoked turkey sausage (we used Johnsonville Turkey sausage links)
• 1 sweet onion (like vidallia, thinly sliced
• Kosher salt and freshly ground black pepper
• 6 fresh poppy seed hot dog buns
• Yellow mustard
• 12 sport peppers or slices of pickled pepperoncini pepper

Preheat the oven to 175 degrees F.

Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.

To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.

Place a sausage on a bun, slather with yellow mustard, top with an ample amount of caramelized onions and 2 or 3 peppers. Wrap the sandwich in foil and let sit for 5 minutes to let the roll warm.

Per Serving (1 sausage dog): 253 Calories; 9g Fat (32.7% calories from fat); 2g Saturated Fat; 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 1015mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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