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RECIPE TYPE
Pork
SERVES
4
Prep time: 5 min
Total time: 35 min
1 container (400g) fresh Longo’s Mixed Peppers |
1 pkg (500g) Longo’s Honey Garlic Pork Sausages |
3 tbsp Longo’s Honey Mustard or Dijon Mustard |
4 sausage or brioche hot dog buns, split |
1/2 cup mozzarella-cheddar shredded cheese blend |
Cut pepper pieces in half and toss with 1 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper. Place pepper pieces and sausages on baking sheet lined with Longo’s Essentials Parchment Paper. Roast in preheated 400°F oven for about 25 minutes, turning sausages halfway through, until meat thermometer reaches 165°F when inserted into sausages.
Spread honey mustard onto sausage buns. Tuck a sausage into each bun along with peppers. Sprinkle each with some cheese and place back onto baking sheet. Return to oven for about 5 minutes or until buns are toasted and cheese melts.
Protein 36g | Fibre 7g |
Fat 21g | Sugar 16g |
Carbs 51g | Sodium 1,340mg |
