The dog days of summer call for sausages, with the sweetest onions and peppers of the year. This sheet pan method keeps it easy, but it’s always a good idea to pull out the grill.
What You Get
Hot dog buns
What You’ll Need
Makes 3 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 475°F. Line a sheet pan with foil. Arrange the sausages on one half of the prepared pan.
Thickly slice the onions. In a bowl, combine the onions and peppers, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Arrange the onions and peppers over the other half of the pan. Roast until the sausages are browned and the peppers and onions are blistered, 25 minutes.
During the last few minutes of cooking, place the hot dog buns directly onto the oven rack to toast and warm. Transfer the buns to plates and fill with the sausages, onions, and peppers. Spread with the mustard and serve warm.