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Slice sweet onions and a medley of colored peppers (red, orange, yellow, green). Take the skins off of Johnsonville sausages (1/2 sweet and 1/2 hot…or your preference). Cut into quarters (again, size is your preference). Using an ovenproof pan (with lid) saute the sausage in Olive ‘n Vinnie’s Blood Orange olive oil and drizzle in some O & V Traditional 18 year old balsamic, a little S & P.  Cook until slightly browned.  Remove from pan and repeat process with the veggies.  Don’t let them cook too long…a little al dente. Throw the sausage back in the pan, add a few more drizzles of balsamic over everything, cover with lid and bake at 300* for 45 min.or 250* for 45 minutes if you don’t want to heat up the house.  This dish is very forgiving and really delicious.  Last time I made it with Red Apple balsamic instead of the Traditional and added in a Dill/Tarragon spice blend from Lesley Elizabeth that we also offer.