sausage & pepper roll

sausage & pepper roll


  • 1 lb. gluten free rope sausage (I use Johnsonville turkey keilbasa)
  • 1 red onion, sliced thinly
  • 2 bell peppers, sliced
  • 3-4 cloves garlic, sent through press
  • salt-free Cavendar's seasoning, to taste (The original Cavendar's contains MSG, which may or may not contain gluten)
  • 2 Tbs. basalmic vinegar


1. Over high heat, saute sausage and garlic; add onion when sausage starts to brown.
2. When onions beging to look transparent, add peppers, Cavendar's seasoning and cook covered for a few minutes.
3. If pan starts to look dry and invredients stick, add 1/4 c. water or so. Be careful as it will bubble up.
4. When peppers and onions are cooked, stir in basalmic vinegar and heat through.
5. Serve on gluten free buns. My husband likes to add pepper jack cheese and let it get all melty and gooey before he eats it.

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