Ingredients for 6 servings:
1. 4 large bell peppers, assorted colors, seeded and sliced
2. 1 large onion, cut in wedges
3. 1 1/4 lbs Italian sausages (hot or sweet, pork or turkey)
4. 1/4 cup red wine vinegar
5. 1/2 teaspoon thyme
6. 1/2 teaspoon black pepper
7. 1 1/2 tablespoons cornstarch, mixed with
8. 2 tablespoons water
9. 1 tablespoon grainy mustard
10. 6 grinder rolls (submarine, hoagie,)

Directions:
1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5 to 6 quart slow cooker.
2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers, onions and sausage from cooker: set aside and keep warm.
3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.
4. Slice rolls almost all the way through lenghtwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until rolls are toasted. Cut sausage diagonally into 1/2 inch thick slices and stir back into pepper mixture. Place a scant 1 cup sausage mixture on each roll. Drizzle with a generous 2 tablespoons of the sauce. Serve immediately.
5. You can use any remaining sauce for dipping.

Enjoy your meal!