Italian Sausage Sandwiches with Honey Balsamic Glazed Onions

As an ex-Chicagoan, I've got a special love for Italian Sausage sandwiches. This isn't quite the traditional version - I've added a secret special ingredient - the Honey Balsamic Glazed Onions.

The onions cook down a lot during cooking, so you'll have enough to top the sandwiches - but probably not much more. I suggest that you just go right ahead and make a double batch - you'll want these for burgers, hot dogs, bratwurst, panini, and pizza.

And maybe just for eating. I...um...sampled a lot of the onions before they ever made it onto sandwiches.

Italian Sausage Sandwiches 
with Honey Balsamic Glazed Onions
By Donna

For the onions:
2 teaspoons olive oil
2 medium onions, sliced into half-moons
Pinch of salt
Several grinds of black pepper
2 tablespoons Honey Ridge Farms Balsamic Honey Vinegar

For the peppers and sauce:
1 Tablespoon olive oil
1 green bell pepper, cored and sliced into strips
1 red bell pepper, cored and sliced into strips
1 Tablespoon dry oregano
Generous pinch of salt
Several grinds of black pepper
1/4 cup red wine
1 15-ounce can tomato sauce

For the sandwiches:
6 Sweet Italian sausages, grilled or pan-cooked
6 Buns

To make the onions:
Heat the olive oil in a medium saute pan. Add the onions, salt and pepper. Cook on medium, stirring as needed, until the onions begin to soften. If they start browning, turn the heat down.

Add the balsamic honey vinegar and continue cooking, stirring once in a while, until the liquid is gone.

To make the peppers and sauce:
Heat the olive oil in a medium saute pan on medium heat. Add the peppers, oregano, salt and pepper. Cook for a minute or two, then add the wine. Let it come to a simmer, then add the tomato sauce.

Cook, stirring as needed, until the peppers are fork tender, but not mushy - or until they're cooked to your liking. If the sauce reduces too much, add water to keep it saucy.

To make the sandwich:
Put the sausage in the bun. Add the peppers and as much sauce as you like. Top with onions.

You should have enough toppings for at least six sandwiches, but it depends on how much you like the toppings. I've been known to make a sandwich with just the toppings, and maybe a bit of melted cheese inside the bun. Yes, I'm serious.