• Preparation
• Wash and dry peppers and cook under broiler. Turn peppers as the skin blisters so that you achieve even color all around. to ¼ inch slices.
• Transfer peppers to a bowl and cover. Peppers will continue to cook and the skins will release and separate a bit. Allow peppers to cool so that they can be handled without burning your fingers then remove some of the skin and cut the peppers into slices that are about ¾ inch wide and 3-½ inches long.
• Peel onion and cut in half from root stem to top then cook the onion under broiler. Turn to ensure even browning. The goal is for the onion to cook enough so that the layers soften and separate. Allow the onion to cool then cut into slices that are about ¾ inch wide and 3-½ inches long.
• Brown the Luganega sausage on the stove top. Once the first side is browned flip the sausage and brown the second side. Then add a few tablespoons of water, cover the pan and cook until done. Then allow sausage to cool and cut it into about 24 pieces that are about 1 inch long.

Assembly

• Take a pepper slice & place it on the left. Take an onion slice and place it on the right, slightly overlapping the pepper and use a toothpick to connect them.
• Stand a sausage section on end and push the toothpick through the sausage.
• Wrap the pepper slice around the sausage in one direction and the onion in the other direction and use the toothpick to secure them completely surrounding the sausage.
• Refrigerate on a cookie sheet lined with aluminum foil & reheat in 375 degree oven for 20 minutes before serving.