Proteinkielbasa or Polish sausge2 pounds
Producered bell pepper2-3 large
red onion1 large
Dry Goodslight brown sugar2 tablespoons
apple cider vinegar1 tablespoon
brown mustard3 tablespoons
This has been a go-to weeknight recipe of ours for years. If you can’t find kielbasa, pretty much any big sausage will work- bratwurst, Italian sausage, etc.
I love using red onions in this recipe, but if you’ve just got yellow onions- that works fine, too! I do recommend sticking with red, yellow, or orange peppers, though since green bell peppers aren’t as sweet.
This is a great freezer recipe. Slice and chop the peppers and onions and store them with the sausage in a large bag, and mix the sauce and freeze separately.
We usually serve this with some mashed potatoes or a large green salad.
- Preheat the oven to 400*F.
- Line a sheet pan with aluminum foil or parchment paper.
- Deseed the bell pepper and slice into strips.
- Slice the onion into strips.
- Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.
- Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.
- Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
- Bake for another 5-8 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
- Serve hot.
Prep It For Later:
1. Mix the mustard, sugar, and vinegar together in a bowl until the sugar has dissolved.
2. Transfer to resealable bag or container.
3. Slice the peppers and onions and transfer to a resealable bag or container.
1 bag or container of mixed sauce
1 bag or container of sliced peppers and onions
These items will last 4-5 days in the fridge, and 2-3 months in the freezer.
Prepare from prepped:
1. If frozen, thaw overnight in the fridge.
2. Prepare as directed from fresh, above.