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1.
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Heat a heavy skillet over medium heat.
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Add about 2 tablespoons of olive oil and a tablespoon of butter.
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Add as many of the sliced onions as will comfortably fit in the skillet (we are going to caramelize the onions, so dont crowd them too much).
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Sprinkle with salt and freshly ground black pepper and saute the onions, in batches, until they are nicely browned (caramelized).
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Remove the caramelized onions to a bowl and repeat the procedure with the next batch.
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Continue, adding additional oil and butter as necessary, until all the onions are cooked.
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2.
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In the same skillet as the one the onions were cooked in, cook the peppers in a similar manner, but dont brown the peppers as much.
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3.
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When all the peppers and onions have been cooked, return them both to the skillet.
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Mix the onions and the peppers together so they are evenly distributed.
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Stir about 2 tablespoons of balsamic vinegar into the mixture and cook, stirring, for about a minute or two to allow the balsamic to flavour the entire mixture.
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Remove the onion and pepper mixture to a large bowl.
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4.
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Heat a grill (or cast iron skill) over medium heat, place the sausages on the grill and cook until they are richly browned on all sides.
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When the sausages are cooked, re-warm the onion and pepper mixture and distribute it on a serving platter.
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Place the cooked sausage on top of the mixture.
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5.
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The sausage, peppers, and onions can either be served on a plate and eaten with a knife and fork, over pasta as a sauce (add water or chicken broth in step 3 to thin the sauce out), or they can be served as they are in Brooklyn at Italian feasts: by slicing the rolls down the middle, placing a sausage in the slit and covering it with the onion and pepper mixture, hot dog style.
