Sausage and Vidalia Onions
1 pound, Rouses fresh Italian pork sausage
1 large Vidalia onion, sliced
2 bell peppers, sliced
1 Gala apple, peeled and sliced
2 jalapenos, seeds removed and sliced
3 tablespoons olive oil
1 teaspoon fresh basil, chopped
juice of 1 lemon
salt and pepper to taste
Preheat oven to 375 degrees.
Place onion, peppers, Gala apple, fresh basil and jalapenos in a 12 inch cast iron skillet or large Pyrex baking dish.
Add olive oil and lemon juice and mix well ensuring an even coating. Sprinkle with salt and pepper. Place sausages atop bed of mixed vegetables, using a fork poke 5-10 holes around each sausage. If you have a leave in meat thermomete, now is the time to insert it into one of your sausages. Cover skillet or baking dish with aluminum foil and place in preheated oven.
After 25 minutes remove aluminum foil to allow sausages to brown until they are finished or meat thermometer internal temperature of 165 degrees.
Serve with rice or on a po-boy bun.