For the Sausages:
Heat grill to medium high heat, add sausage and cook several minutes, turning often, allowing it to brown. Continue cooking sausage for 20 minutes.
Remove sausage and plate.
In a non stick skillet heat 2 tbsp. olive oil add peppers, onions, and garlic. Toss to coat with oil and cook over medium heat for 20 minutes.
Add Marsala wine and let wine cook down (about 2 minutes).
Add basil and red pepper flakes, cook for 1 minute. Add sausages.
Place King’s Hawaiian Hawaiian Sweet Hot Dog Buns on grill for 20 seconds on each side add sausage and top with the pepper and onion mixture & fried onions.
For the Fried Onions:
In a bowl, combine the onions and enough cold water to cover, soak for 10 minutes.
In a large pot, pour enough oil to fill the pan ⅓ of the way. Heat until a thermometer inserted in the oil reaches 365°.
Sausage & Peppers:
Put cornstarch in a shallow pan.
Remove onions from water, drain and pat dry.
Coat onions lightly with cornstarch.
Shake off excess cornstartch and in batches add onions to hot oil.
Cook until golden brown.
Transfer the onions from oil to a paper towel lined tray.
Season with salt and pepper.