2 lb. John Morrell Skinless Polish Sausage
2 medium Onions, sliced
2 Green peppers, sliced
1/4 tsp. Pepper
4 tbsp. Butter or margarine
Cut sausage into 5-inch sections. In a large pot, boil sausage for approximately 30 min. In a skillet, melt butter and on medium low heat, add green peppers and onions. Cover. Stir occasionally until peppers and onions are tender. Remove vegetables from skillet and add sausage links. Fry on medium heat until brown. Add green peppers and onions. Turn off heat. Serve on hot dog buns with mustard.