1 lb Purnell’s Sage Sausage (1 roll)
1 yellow onion
6 oz portobello mushrooms, cut in fourths
1 red bell pepper, sliced into strips
2 sweet apples, cut into wedges
8 cloves of garlic
2 tbs olive oil (1 regular, 1 extra virgin)
1/2 cup chicken broth
Salt and pepper to taste
Begin by preheating the oven to 350 degrees.
Chop the onions into large pieces, cut portobello mushrooms in fourths, slice the pepper into thin strips, chop the apple into thick wedges, and mince the garlic. Set aside.
Over medium-high temperature, heat 1 tbs oil in large skillet. Add the sage sasage and cook until golden brown, roughly 4-8 minutes. Remove and set aside.
Heat remaining oil over medium-high heat, adding onion and garlic to cook for one minute. Then add mushrooms and cook for an additional minute. Next add in the bell pepper slices and apple wedges. Cook until softened- this will take about 3 minutes.
Stir in broth and sausages. Salt and pepper to taste (and any other seasonings you prefer).
Remove from burner and place in oven. Bake 20 minutes, then let cool and enjoy!