sassy, any kind of peppers will do, depending on your taste. traditionally (in my neck of the woods), green and yellow, or even red bell peppers are used. i have made it with banana peppers and other wax peppers, as well as mixing in hot peppers to spice it up. thicker walled peppers are better, tho.
to make a true joisey sausage and peppers, you sweat the peppers and onions with garlic, bay leaves, and oregano in a skillet in evoo while grilling the sausages seperately. do not cook the sausages all the way through. when the pepper mix is just soft, add the sausages and a little red wine, cover and simmer for a few minutes to allow the flavors to mix and to finish the sausages.
serve on a hollowed out portugese roll, like a short italian loaf. top with a little tomato sauce and any juices left in the pan.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.