Boil Italian sausages in water for 10 minutes.  Boil diced potatoes for 10 minutes and drain in colander running cold water over them to stop the cooking process.  In a very large skillet over medium-high heat,  add 2 tablespoons of olive oil, 2 tablespoons of butter, bell peppers, onion, mushrooms, garlic, black pepper, salt, oregano and basil and simmer with tight fitting lid on skillet reducing heat to low and continue to simmer for 10 minutes stirring occasionally to prevent from sticking or burning.  Add diced potatoes and Italian sausages and increase heat to medium stirring to prevent burning and simmer for an additional 5 minutes.  Adjust any seasoning as needed.  Serve the Italian sausage on bun or bread of your choice with mayonnaise and/or condiments of your choice with the vegetable medley smothering the sausage into submission and garnish with fresh chopped parsley and grated Parmigiano Reggiano cheese. 

This recipe was inspired by Scott McFaulds of Monroe, NC and "guestimated" at the seasonings and the amounts and was right on the money.  The recipe name came from the movie, Pretty Woman, whereas Julia Roberts was eating a "snap dog" as she called a hot dog loaded with sauerkraut and other condiments.  The natural lamb casings on the Italian sausages does have a little snap or bite to it, therefore the name I gave to them is very appropriate and the anise and fennel seed flavor of the Italian sausages was outstanding.  The sautéed vegetable medley goes great with about any red meat or sausage combination.  I have used this vegetable medley in the past as a side dish with steaks and the Italian sausages sliced into 1/2 inch width angular pieces sautéed with the vegetables would be great  served with some good home made fresh Italian garlic butter bread.  

NOTE:  You could substitute Bratwurst sausage for the Italian sausages and boil in beer of your choice for a tailgate special!