Honey Mustard Kielbasa with Onions and Peppers

Ingredients

Protein

kielbasa or Polish sausge2 pounds

Produce

red bell pepper2-3 large
red onion1 large

Dry Goods

light brown sugar2 tablespoons
apple cider vinegar1 tablespoon
brown mustard3 tablespoons

Instructions

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. 

  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Deseed the bell pepper and slice into strips.
  4. Slice the onion into strips.
  5. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.
  6. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.
  7. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  8. 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.
  9. Serve hot.

Prep Plan

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.

You’ll need:
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.