Check the fridge door, and you probably have this sausage dish's easy flavorings--mustard and apple jelly.
(16-oz.) ring cooked Polish sausage or kielbasa
medium any color bell peppers, cut into 2-inch pieces
cup apple jelly
tablespoon Dijon mustard
medium unpeeled apples, quartered
Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place sausage and bell peppers in sprayed baking dish. Pierce sausage several times with fork.
In small saucepan, combine jelly and mustard. Heat over low heat until melted, stirring frequently. Brush half of jelly mixture over sausage and bell peppers.
Bake at 425°F. for 10 minutes.
Remove baking dish from oven. Add apples to baking dish. Brush remaining jelly mixture over sausage, bell peppers and apples.
Return to oven; bake an additional 10 minutes or until thoroughly heated. Cut sausage before serving.
Firm, tart-sweet apples that hold their shape through cooking are best for this recipe. Braeburn, Jonagold, Jonathan and Pippin are good choices.
Instead of Polish sausage, use a ring of your favorite sausage.
Serve this sausage and pepper recipe over buttered egg noodles. Cook the noodles while the ingredients are baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.