Steelers Sausage and Peppers

It's football Sunday, the divisional playoffs, and the Steelers are playing the Jets. Everywhere this week it's been J E T S Jets, Jets, Jets and I'm missing my fellow yinzers. Jake and I are dressed in our Steeler's gear and the Terrible Towels are hung with care, all we need is some good ol' fashioned Steeler's tailgaiting food.

Enter, Sausage and Peppers.
 Present at nearly every family function (weddings, christenings, communions, even funerals) and any and all sports event, Sausage and Peppers are a Pittsburgh staple. Here's the recipe we'll try tonight:

SAUSAGE AND PEPPERS:

Ingredients:

•  1 Tbsp butter and 1 Tbsp oil1 large onion, sliced
• 1 green pepper, sliced, 1 red pepper sliced
• 1 yellow onion, quartered
• 2 cloves garlic, minced
• 1 pounds Italian hot sausage, cut into 6 inch lengths
• 3-4 Roma tomatos, pureed
• 1 cup marinara sauce
• Parsley and Basil to taste
• Salt and pepper to taste
• French Buns or other hard rolls

Directions:

• Place a large stock pot over medium heat. Place in butter and olive oil and allow the butter to melt. Place the onions, peppers and garlic, and cook until the onions start to get soft (about 5-7 minutes).
• Place the sausage among the peppers and onions, and allow to brown on both sides. This will take about 10 - 12 minutes altogether.
• While the sausages are browning, puree tomatoes. Combine with marinara and pour the tomato mixture over the sausages, and cover the stock pan. Lower the heat to medium low and allow to simmer for approximately one hour.
• Slice open the bun, add some sauce, peppers and onions, and add the sausage
• Enjoy and LETS GO STEELERS!