2 lbs sage sausage
3 bell peppers (all colors), chopped
1 large red onion, chopped
5 white mushrooms, chopped
1 cup apple jelly
1 Tbsp. Dijon mustard
Chop all veggies and put aside. Crumble and fry up the sausage in a large pan. Add the veggies when the sausage has been cooked through. Cook on the stove top for about 5 minutes on high, stirring constantly.
In a small saucepan, mix together the apple jelly and the mustard. Bring to a boil, stirring constantly.
Fill a pita pocket with the sausage mixture and drizzle with a little of the apple/mustard sauce. Enjoy!