SHOPPING LIST: 8 Isernio's Italian Sausage links, any variety 8 traditional French Rolls or Hotdog Buns 6 Bell Peppers, any combination of red, yellow, orange 1/2 cup Olive Oil 3 Tbsp. Balsamic Vinegar Salt and freshly ground Black Pepper to taste
LET'S COOK: Begin by pre-cooking the sausages. Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don't place sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Remove sausages and pat dry. Place in container, coat sausages lightly with about 2 Tbsp. olive oil. This can be done up to a day ahead of time, just store the sausages in the refrigerator until they are ready to grill.
Pre-heat grill on high heat. Place whole peppers on grill, close lid and rotate peppers in thirds about 7 min. each turn, for about 20 min. total, then place in paper nag to steam for at least 15 minutes, or until cool enough to handle. Carefully peel off skin from peppers, then pull off stem, separate in half by hand and remove seeds. Place between paper towels to dry, so they'll absorb olive oil and seasonings. Arrange on large platter, add salt & pepper. Drizzle with olive oil and balsamic vinegar.
Turn down grill heat to medium. Place pre-cooked sausages on the grill, close lid for about 5 min. per side. Inside temperature should reach 160°.
The last 5 minutes of grilling the sausage, cut the rolls in half, hollow out some the bread from the top of the bun, brush both insides with olive oil, sprinkle with salt and place on grill for about 3 minutes. Place toasted rolls on platter or individual plates, add a grilled sausage to each roll, top with roasted peppers and serve.