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Just Like Fenway

It's baseball season!  That's a pretty big deal to those of us who live around Boston.  I've been to many Red Sox games, and while the quality of the ball-playing can vary greatly, the food is never very good.  Yet, for some reason, I often feel compelled to eat it because it's part of the experience.  And because by the end of the game, it's late and we've been drinking overpriced beer.
In honor of the Red Sox home opener this past weekend, I made sausage grinders.  These are no street cart food, though.  Organic chicken sausage, fresh vegetables, and whole wheat buns make them better.

Sausage Grinders
Ingredients:
1-2 onions, thinly sliced
1 bell pepper, thinly sliced
1 12oz. package chicken sausage.  I used Al Fresco brand Sweet Italian.  Cut into 1/2 inch slices.
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
rolls

Heat olive oil in a large saute pan or frying pan.  Slice your veggies and sausage.  
Saute for about 10 minutes over medium low heat until the veggies are softened and the sausage is heated through. Chicken sausage is precooked, so you don't have to worry about it too much.  I ended up cooking mine for longer than I planned, so the veggies weren't as crisp as I would like.  Midway through cooking, sprinkle in red pepper flakes if you want to spice it up.  As you well know, I always want to spice it up. 
Lightly toast the buns, fill with 1/4 of the sausage mixture, and serve.

We ate ours alongside oven roasted potatoes.  Cubed potatoes tossed with olive oil, salt, garlic, and oregano and roasted at 400 degrees for almost an hour (hence overcooking the vegetables in the sausage).  
Now that you're eating for the game, maybe the Red Sox will start winning!
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