Sausage and Bell Pepper Sandwiches

• 4 large bell peppers, assorted colors, seeded and sliced
• 1 large onion, cut in wedges
• 1 14 lbs Italian sausages (hot or sweet, pork or turkey)
• 14 cup red wine vinegar
• 12 teaspoon thyme
• 12 teaspoon black pepper
• 1 12 tablespoons cornstarch, mixed with
• 2 tablespoons water
• 1 tablespoon grainy mustard
• 6 grinder rolls (submarine, hoagie,)

1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5 to 6 quart slow cooker.
2. Cook on HIGH for 3 hours or LOW for 6 hours.
3. Use a slotted spoon to remove peppers, onions and sausage from cooker: set aside and keep warm.
4. Heat broiler.
5. Pour liquid from slow cooker into a small saucepan.
6. Whisk in cornstarch mixture and mustard.
7. Bring to a boil; boil for 1 minute or until thickened.
8. Slice rolls almost all the way through lenghtwise.
9. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until rolls are toasted.
10. Cut sausage diagonally into 1/2 inch thick slices and stir back into pepper mixture.
11. Place a scant 1 cup sausage mixture on each roll.
12. Drizzle with a generous 2 tablespoons of the sauce.
13. Serve immediately.
14. You can use any remaining sauce for dipping.

bell peppers, onion, italian sausages, red wine vinegar, thyme, black pepper, cornstarch, water, grainy mustard, rolls

Taken from www.food.com/recipe/sausage-and-bell-pepper-sandwiches-273800 (may not work)