
Ingredients
- 2 small bell peppers, diced
- 1 large onion, diced
- 1 package (16 ounces) sliced mushrooms (omit if you don’t like mushrooms and add more pepper and onion)
- 3 tablespoons olive oil, divided
- 1/2 tablespoon Adobo seasoning
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- 6 sausages or bratwursts, uncooked
- 1 package (8 ounces) shredded cheese
Instructions
- Preheat the oven to 350 degrees, and line a large baking sheet with aluminum foil or parchment paper.
- Heat 2 tablespoons of olive oil in a large skillet or wok.
- Add the bell pepper, onion and mushrooms to the skillet and season with Adobo and black pepper.
- Sauté the veggies until tender, then add in the vinegar and butter, stirring until the butter is melted.
- Remove the veggies from the heat and set aside.
- Butterfly the sausages vertically.
- In another skillet, heat the remaining tablespoon of oil over medium-high heat.
- Add the sausages to the skillet and sear on both sides.
- Transfer the sausages to the prepared baking sheet, then top evenly with the sautéed vegetable mixture.
- Sprinkle cheese evenly over the top of the covered sausages.
- Bake in the oven for about 15 to 20 minutes or until the cheese is melted and bubbly.
- Serve hot with your favorite side dish and enjoy.
The original recipe for these flavorful sausages came from Jackie Hartlaub, also known as @lowcarbstateofmind on TikTok and Instagram.