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Prep 30min
Total0min
Servings4
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Ingredients
1
(16-oz.) ring cooked Polish sausage or kielbasa
2
medium any color bell peppers, cut into 2-inch pieces
1/4
cup apple jelly
1
tablespoon Dijon mustard
2
medium unpeeled apples, quartered
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Steps
1
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.
2
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.
3
Bake at 425°F. for 10 minutes.
4
Remove baking dish from oven. Add apples to baking dish. Brush remaining jelly mixture over sausage, bell peppers and apples.
5
Return to oven; bake an additional 10 minutes or until thoroughly heated. Cut sausage before serving.
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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.
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