• Preheat the oven to 350°F.  Prick each sausage link with a fork in three different spots to let the steam escape.  Place on a cookie sheet or a 9x13-inch baking pan.  Cook for 50 minutes uncovered.
• While the sausage cooks, wash and slice the peppers.  Melt 3 tablespoons of butter in a large saucepan and cook the peppers, stirring occasionally.
• While the peppers cook, slice the onion.  In a medium saucepan, melt two tablespoons of butter.  Saute the onion for a few minutes.  Mince the garlic, then add it to the onions.  Cook until fragrant.
• Put the peppers, onion, and garlic in a large bowl.  While the vegetables are still warm, add the white wine vinegar and a good sprinkle of salt and pepper.  Stir to combine.
• Rinse and chop the fresh rosemary for extra flavor and for a garnish.
• After 50 minutes, remove the sausage from the oven.  Slice each sausage link on the diagonal into 5 pieces.  Add to the bowl of cooked peppers and onions.  Add the fresh rosemary and stir.  Serve warm.

Sheet Pan Method

• Slice the sausage, peppers, and onions, and peel the garlic cloves.
• Place on a baking sheet.  Drizzle with oil, sprinkle the spices on top, and toss to combine.
• Bake at 400°F for 40 minutes, or until the sausage is no longer pink inside.  Stir halfway through cooking.
• Transfer to a bowl and toss with white wine vinegar and garnish with fresh rosemary.

Skillet Method

• Add 1 ½ teaspoons of olive oil to a large skillet set over medium high heat.
• Add sausages and brown on both sides, but not entirely cooked through.  Remove from heat, let cool, and slice on the bias.
• In the same skillet, cook the onions, peppers, and minced garlic in the rendered fat or oil.  Sprinkle with salt and pepper.
• Return sausage to pan, cover, reduce heat to medium low, and simmer for 15 minutes or until sausage is done.
• Transfer to a bowl.  Drizzle on white wine vinegar and garnish with fresh rosemary.

Foil Pack Method

• This option is great if you are having a picnic or camping.
• Heat a gas grill to high and grill the sausages.
• Put the cooked sausage on top of a large piece of foil.  Add sliced peppers, onions, and peeled smashed garlic cloves, then drizzle oil and spices on top.
• Fold packets to seal, then grill for 13 to 15 minutes or until vegetables are tender.
• To finish, drizzle on white wine vinegar, and garnish with chopped rosemary.