Recipe courtesy of Sandra Lee
Sausage and Pepper Grinder with Sweet and Sour Mustard
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 18 mg
- Sodium
- 602 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 18 mg
- Sodium
- 602 mg
Ingredients
Directions
- 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.
- In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
- 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.
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