This past Sunday, my daughter turned 4. There was a time, a dark time, deep in the winter of 2011, when I thought I wouldn’t live to see that day. In my zombie-like state, trying to comfort my colicky baby between bouncing on an exercise ball with white noise machines running and skin to skin contact – her infancy seemed like an eternity. Days kind of melted into each other, with nothing more signaling a new day then the slight shift of the hour hand on our clock.   But, thankfully, I did survive those first few months, and apparently first 4 years. And despite all my attempts to outsource the party by hosting it at a charming local art studio – I still had quite a bit to do in the kitchen! From making waffles (with homemade blueberry compote), to the fruit platter, to my homemade Bengali milk tea, and the birthday cake, of course.

 So, it was a relief, to be able to whip these Honest Chops sausages up the next day. It’s as easy and popping them on a hot skillet for 3-4  minutes on each side, then DONEZO. Butter up some warm rolls. Make the pepper and onion mixture if you’d like. If not, opt for the usual ketchup & mustard.  But I must say, the sweetness of the peppers and onions perfectly complements the savoriness of the sausages. Plus – they’re veggies so this constitutes a complete meal, right?  I remember throughout the course of my Italian language education, at San Gennaro festivals or cultural events, sausages with peppers and onions always being a popular, yet out of my reach option (recall I keep halal). But thanks to Honest Chops, I can enjoy and customize the dish to my liking! I topped mine with a cheese sauce but then decided it was better without it. Enjoy!

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 green pepper, core and seeds discarded, thinly sliced
• 1 red pepper, core and seeds discarded, thinly slice
• a pinch dried oregano
• salt and pepper to taste
• Honest Chops sausages
• hot dog buns/rolls
• butter

Directions

1. In a large skillet or fry pan, heat oil over medium high heat. Add onion, peppers, oregano, salt and pepper (about 1/2 tsp each) until softened – about 5 minutes. Reduce the heat to low and let caramelize for about 20 minutes. Stir occasionally.
2. In a cast iron skillet or non stick skillet, butter the surface and heat over medium heat. Add the buns. Warm through until browned on one side, then flip. When both sides are browned and bun is warmed through, remove from heat. Set aside on a (preferably) warmed plate.
3. In the same skillet, lightly grease with oil or non stick cooking spray. Add the sausages and do not move for 3-4 minutes (3 minutes for a thinner sausage, 4 for a thicker one). After the allotted time, flip and cook for an additional 3-4 minutes.
4. Assemble hot dogs: place hot dogs in the buns and top with peppers and onions.