Pan-Roasted Sausages with Apples, Onions, and Sage

Ingredients

• 8 ounce baby portobello mushrooms quartered
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons sage fresh chopped
• 8  garlic cloves sliced
• 1.3 pounds sausages sweet italian
• 0.5 cup chicken broth low-sodium
• 2 tablespoons olive oil divided
• 1  bell pepper red sliced
• 2  golden delicious apples cut into 1/2-inch-thick wedges
• 0.5 teaspoon salt 
• 1 large onion sweet cut into 1/4-inch-thick slices

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 35
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
3. Add sausages, and cook, turning occasionally, 6 minutes or until browned.
4. Remove from skillet, and set aside.
5. Heat remaining 1 tablespoon oil over medium-high heat.
6. Add onion and garlic; cook, stirring occasionally, 1 minute.
7. Add mushrooms, and cook 1 minute.
8. Add bell pepper and apples, and cook, stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages.
9. Bake 20 to 22 minutes or until sausages are cooked through and vegetables are tender.