Grilled Deer Sausage Po-Boys With Sautéed Peppers

Serves 6. Recipe is by Corinne Cook.

For sautéed vegetables:

¼ cup olive oil

1 medium onion, cut into ½-inch thick strips

3 small or medium-size bell peppers (1 each green, yellow and red), seeded and cut into slightly more than ¼-inch thick slices

Salt and pepper, to taste

For sandwiches:

6 po-boy buns or rolls of your choice

Butter, optional

3 or 4 links deer sausage or enough to serve 6, grilled

Sautéed vegetables (see recipe)

Mayonnaise and mustard, to taste

1. Heat olive oil in large skillet on medium high heat. Add onion and pepper strips. Season with salt and pepper to taste. Sauté over medium-high heat until vegetables are tender and lightly browned, stirring often. Remove from heat when tender to your taste. Place on serving plate.

2. Make sandwiches: Split buns in half, butter and toast until lightly browned. Fill with grilled sausage and sautéed peppers and onions. Or, instead of toasting, split the buns and serve with mayonnaise, mustard, the sautéed vegetables and grilled sausage.