Roasted Bratwurst with Peppers and Onions

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(15g)
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  Mustard, Dijon(8g)
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  Garlic powder(1g)
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  1/8 tsp salt ($0.01)
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  Freshly cracked pepper ($0.05)
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  Bell Pepper
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  Yellow Onion
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  Bratwurst, Pork
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  Bread, Hamburger Bun, White
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  Cheddar Cheese(57g)
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  Mustard, Yellow(60g)

Instructions

1. 1Slice the bell peppers and onions into 1/4-inch strips. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and garlic powder with salt and pepper to taste.
2. 2Place the bratwurst links in a large skillet over medium-high heat. Cook 8–10 minutes, turning occasionally, until browned on all sides and internal temperature reaches 160°F. Transfer to a cutting board.
3. 3Add the sliced bell peppers and onions to the same skillet over medium-high heat. Cook 10–12 minutes, stirring occasionally, until softened and caramelized at the edges.
4. 4Pour the vinaigrette over the peppers and onions, toss to coat, and cook 1–2 minutes more until heated through. Slice the bratwurst into bite-sized pieces and return to the skillet; toss gently to combine.
5. 5Divide the bratwurst mixture evenly into 5 airtight containers while hot, filling each about three-quarters full. Allow to cool to room temperature, then seal and refrigerate.
6. 6When ready to serve, warm the bratwurst mixture in a skillet over medium heat for 3–4 minutes until heated through, stirring occasionally.
7. 7Toast the hamburger buns lightly in a dry skillet or toaster oven. Place one bun in each serving container or on a plate, top with the warm bratwurst and pepper mixture, and sprinkle with shredded cheddar.
8. 8If melting the cheese, cover the bun loosely with foil and warm at 350°F for 2–3 minutes until cheese begins to melt. Serve with yellow mustard on the side.