Ingredients:
- 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil, divided
- 1 large onion, finely chopped
- 4 Italian sausages
- 4 rolls (or larger hot dogs buns)
- Tangerine Habanero Mustard
- Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix
Instructions:
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Preheat the oven to its warm setting. Wrap the rolls in aluminum foil, and place in the oven to warm.
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Pour 1/2 tablespoon of Extravagonzo Roasted Garlic Culinary Oil into a large skillet set over medium heat. Add the onions. Stir occasionally, and cook until just starting to brown. Reduce heat to medium-low, and cook until caramelized and soft, about 30 minutes.
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With about 20 minutes left, pour the remaining half tablespoon of Extravagonzo Roasted Garlic Culinary Oil into a second skillet and turn the heat to medium-high. Add the sausages and cook until browned on both sides, one to two minutes a side. Remove the sausages and transfer them to the skillet with the onions. Allow them to finish cooking, about 15 minutes. They should reach an internal temperature of 150°F.
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Remove the rolls from the oven. Cut a slit in each for the sausage, making sure not to cut all the way through. Add one Italian sausage to each roll, and top each with some Tangerine Habanero Mustard a couple spoonfuls of the onions and enough Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix as you like. Serve with chips
