First, slice the Johsonville sausage into half-inch sized pieces. You don’t want them too small, but still keep them bite-sized for easy eating.
Seed and chop the bell peppers. Keep them about the same size as the sausage.
Next, heat oil in a large skillet over medium high heat. When the oil starts to shimmer, add the sliced sausage and peppers.
Cook and stir until the sausage is browned on both sides and the peppers are blistered. This takes about 6 – 8 minutes.
In a bowl, whisk together the whiskey with all other ingredients (except the chives). Blend until smooth.
Pour the whiskey glaze over the browned sausage and peppers. Reduce heat to low, stir, and simmer for 5 – 10 minutes until the glaze has thickened and is slightly sticky.
Transfer to a serving dish, sprinkle with chives and serve with toothpicks.