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Roasted Sausage, Apples and Peppers

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Roasted Sausage, Apples and Peppers
  • Prep 30 min
  • Total 0 min
  • Servings 4
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Check the fridge door, and you probably have this sausage dish's easy flavorings--mustard and apple jelly.
Updated May 7, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Firm, tart-sweet apples that hold their shape through cooking are best for this recipe. Braeburn, Jonagold, Jonathan and Pippin are good choices.
  • tip 2
    Instead of Polish sausage, use a ring of your favorite sausage.
  • tip 3
    Serve this sausage and pepper recipe over buttered egg noodles. Cook the noodles while the ingredients are baking.

Nutrition

465 Calories, 32g Total Fat, 14g Protein, 30g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
465
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
12g
60%
Cholesterol
65mg
22%
Sodium
1250mg
52%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
12%
Sugars
22g
Protein
14g
% Daily Value*:
Vitamin A
39%
39%
Vitamin C
74%
74%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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