Sausage & Pepper Sandwich with Garden Salad, Balsamic Vinegar Dressing and Buttered Corn

Shopping List:
2 to 4 sweet or hot sausage(Maiale)
Long or short soft sandwich rolls (Big Sky)
Red and Green Peppers (E. Fudd/The Farm Stuff)
Onions ( E. Fudd & Son/ The Farm Stuff)
Cherry Tomatoes (E. Fudd)
Garlic (E. Fudd)
Sweet Corn (E. Fudd/The Farm Stuff)
Olive Oil (Mediterra)
White Balsamic Vinegar ( Mediterra)
Red Wine (Stone & Key Cellars)
Parmesan cheese, shredded style
Salt and pepper
Italian seasoning
  1. Shuck corn, wash and drain salad greens.
  2. Chop the cherry tomatoes and toss with dried salad greens, thinly sliced onions (if desired) and desired amount of shredded Parmesan.
  3. Mix 3 tablespoons oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon minced garlic, 1 pinch Italian seasoning. Set aside.
  4. Bring a deep pot of water to boil.
  5. Slice peppers and onion into 1-inch slices. Heat 3 tablespoons olive oil in saute pan. Add sliced vegetables. Saute until soft and very slightly browned.
  6. Add ears of corn to boiling water.
  7. Remove vegetables from pan and season with salt and pepper to taste and set aside.
  8. In same pan add 1/2 cup water to the pan and bring to temperature. Add the sausages and saute 8 to 10 minutes, turning frequently.
  9. Drain corn. Butter each ear and sprinkle with salt and pepper.
  10. Place 1 sausage in a roll, top with pepper and onion mixture.
  11. Toss vinagrette into salad and serve.