1-Begin by preheating your oven to 350°F (175°C) and preparing your vegetables and apples as directed.

2-First, heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat and brown the bratwurst for about 6 minutes, turning occasionally for an even sear. Once done, remove the sausages and set them aside to rest. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced red onion for about 1 minute until it starts to soften.

3-Next, stir in the green and yellow bell peppers and cook for approximately 3 minutes until they’re slightly soft. Add the quartered portobello mushrooms and minced garlic, cooking for another minute to release their aromas. Season everything with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon fresh minced sage for a burst of flavor.

4-In a separate skillet, sauté the 2 Gala apple wedges until they’re cooked through, then mix them into the main skillet. Return the browned bratwurst to the pan, pour in the 1/2 cup chicken broth, and stir to combine all the ingredients. Finally, transfer the skillet to the oven and cook for 10 to 20 minutes, until the bratwurst reaches an internal temperature of 160°F (71°C) and the vegetables are tender. Serve it hot for the best taste, and remember, this method keeps things juicy and full of flavor.