4 Granny Smith apples
1/4 cup brown sugar
8 thick pork sausages
4 bread rolls
½ Red and ½ Green Capsicum
wholegrain mustard, to serve
Peel, core and slice apples into 1.5cm-thick rings. Melt butter in a large frying pan over medium heat. Add half the apples. Cook for 4 minutes. Turn apples over. Cook for a further 3 to 4 minutes, or until apples are light golden and just tender. Repeat with remaining apples.
Reduce heat to low. Return all apples to frying pan. Sprinkle with sugar. Cook, turning often, for 2 minutes, or until sugar has dissolved.
Meanwhile, heat a frying pan over medium heat. Cook sausages for 8 minutes, or until cooked through. Allow to cool slightly. Halve lengthways. Fry off the capsicum and set aside.
Split rolls in half lengthways. Preheat grill on medium heat. Place rolls, cut-side up, onto grill tray. Cook for 1 to 2 minutes, or until lightly toasted.
Top roll bases with capsicum, apples, sausages and mustard. Cover with roll tops. Serve.