Sausage, Peppers and Onions
Ingredients
1½ cups sliced red bell pepper
1½ cups sliced yellow onions
2 teaspoons extra virgin olive oil
1 teaspoon crushed garlic
¼ teaspoon salt
¼ teaspoon black pepper
4 raw sausage links
4 sandwich rolls
4 tablespoons whole-grain mustard
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Prepare the peppers and onions
Spread the peppers, onions and garlic on the June Pan. Add the olive oil, salt and pepper. Toss to coat and spread in an even layer.
1½ cups sliced red bell pepper
1½ cups sliced yellow onions
1 teaspoon crushed garlic
¼ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring cups
measuring spoons
spatula
2 teaspoons extra virgin olive oil
Insert the June Food Thermometer
Set the June Roasting Rack in the June Pan so it’s over the peppers and onions. Arrange the sausages on the June Roasting Rack Rack and insert the June Food Thermometer into the geometric center of the largest sausage.
4 raw sausage links
June Roasting Rack
June Food Thermometer
Roast the sausage, onions and peppers
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the sausage and peppers until the sausages are cooked through and the peppers and onions are soft, about 20 minutes. June will notify you when the sausages are done.
Remove food and add the hot dog buns
Remove the food from the June Oven and set the June Pan on a cooling rack. Carefully lay the rolls or buns on the middle shelf of the June Oven (the walls will still be hot). Confirm the number of buns using the button below.
4 sandwich rolls
Toast the buns
Toast the buns until light golden brown and toasted. June will notify you when the buns are toasted.
Assemble the sandwiches and serve
Carefully remove the buns from the June Oven. To assemble the sandwiches, add one sausage to each bun and divide with the onions and peppers evenly among the buns. Serve the sandwiches with mustard or the condiments of your choice.
4 tablespoons whole-grain mustard
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