Cooking Instructions:

1. Preheat the grill to medium heat.
2. Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times).
3. Heat olive oil in a heavy large skillet over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
4. Add the tomato paste and stir. Add the wine, tomatoes, and chili flakes…stir to combine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a simmer.
5. Add the grilled sausage to the pan and stir to combine. Cook until the sauce has thickened (5-10 minutes).
6. Split the rolls in half lengthwise (I suggest toasting on the grill or under the broiler for one minute). Fill the bottom half of the roll with pepper/onion mixture and top with sausage. Serve sandwiches immediately with a selection of hot, regular and sweet mustard.

No grill, no problem! – heat ¼ cup olive oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on all sides (8-10 minutes). Remove from the skillet and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and continue as above.