1. Spray a large skillet with vegetable cooking spray until well coated. Heat over medium-high heat.

2. Cut onion in half, place cut side down, and thinly slice. Add to skillet and cook until it begins to soften, about 5 minutes.

3. Cut bell peppers in half lengthwise, thinly slice, and add to the onions. Sprinkle black pepper and rosemary over the vegetables. Cook for 5 more minutes.

4. Score the top of each sausage with a knife lengthwise, then cut each one widthwise into 4 equal pieces. Add to the skillet with the vegetables. Cook for 10 minutes, rotating the sausage pieces in quarter turns every few minutes. Vegetables should be fork tender.

5. While sausage cooks, toast the buns. Spread 1 side of each toasted bun with mustard.

Source: Hannaford fresh Magazine, January - February 2013