Sausage and Pepper Grinder with Sweet and Sour Mustard
- 4 pork sausages
- 2 tablespoon canola oil
- 1 (16-ounce) bag frozen pepper stir-fry mix
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup yellow mustard
- 1 tablespoon brown sugar
- 1 teaspoon cider vinegar
- 1 teaspoon hot sauce
- 4 hot dog buns
Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
Recipe courtesy of Sandra Lee