Combine peppers, onion, sausages,
vinegar, thyme and black pepper in a
5- to 6-quart slow cooker.
Cook on HIGH for 3 hours or LOW for
6 hours. Use a slotted spoon to remove
peppers and sausages from slow cooker;
set aside and keep warm.
Heat broiler. Pour liquid from slow
cooker into a small saucepan. Whisk in
cornstarch mixture and mustard. Bring
to a boil; boil for 1 minute or until
Meanwhile, slice rolls almost all the
way through lengthwise. Place on a
baking sheet, cut side up, on top rack
under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into
1/2-inch-thick slices and stir back into
pepper mixture. Place a scant 1 cup of the
sausage mixture on each roll. Drizzle
each sandwich with a generous 2 tbsp of
the sauce, reserving remaining sauce for
dipping. Serve immediately.