Sheet Pan Sausage Heroes with Melted Cheddar

• 1 green bell pepper, cut into ¾-inch strips
• 1 red bell pepper, cut into ¾-inch strips
• ½ yellow onion, cut into ¾-inch slices
• 1 tbsp extra-virgin olive oil
• ½ tsp sea salt
• 4–5 Scratch Meats sausage links (chicken parm and club)
• 4 oz sharp cheddar, sliced or shredded
• 4–5 hoagie rolls

1. Preheat the oven to 425°F with a rack in the center.
2. Toss the peppers and onion with olive oil and salt directly on a large rimmed sheet pan.
3. Nestle the sausages in between the vegetables.
4. Roast for 25 minutes, until the peppers are soft and starting to char at the edges.
5. Pull the pan. Lay cheddar over the sausages and scatter a little over the veggies too. Return to the oven for 4–5 minutes until melted and starting to bubble.
6. Toast your hoagie rolls while the cheese finishes.
7. Stuff the rolls with peppers and onions, put the sausage on top. Serve immediately.

Scratch Meats is a Portland-based sausage maker and a Fenn family staple. Find them at the Lake Oswego Farmers Market and most Portland-area markets. Their chicken parm links lean into Italian herbs and hold up well to the roast. The club brings a slightly smokier note. Mix both on the same pan and let people pick.

No sauce needed. The cheese, the peppers, and the sausage fat handle it.