Sausage Recipe

Prepare ingredients

Take sausages out of the refrigerator 15–20 minutes before cooking to remove chill. Slice onion into 1/4-inch rounds and separate rings. Slice bell pepper into 1/2-inch strips. Smash garlic cloves with the flat side of a knife and peel. Measure out wine or stock and herbs.

Brown the sausages

Heat a large skillet or sauté pan over medium-high heat. Add 1 tbs olive oil and swirl to coat. When shimmering, add sausages in a single layer without crowding (work in two batches if necessary). Cook undisturbed 3–4 minutes until well browned on the first side. Turn sausages and brown the other sides another 3–4 minutes so they have a golden-brown crust but are not fully cooked through. Transfer browned sausages to a plate and set aside.

Sauté aromatics and vegetables

Reduce heat to medium and add remaining 1 tbs olive oil and 1 tbs butter to the same pan. When butter melts, add the sliced onion, bell pepper, smashed garlic, and thyme sprigs. Season with 1/2 tsp of the salt, 1/2 tsp of the black pepper, and optional red pepper flakes. Sauté, stirring occasionally, until the onion is soft and beginning to caramelize, about 6–8 minutes.

Deglaze and simmer with sausages

Pour in 120 ml dry white wine or chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid simmer 1–2 minutes to reduce slightly. Return the browned sausages and any accumulated juices to the pan, nestling them into the vegetables. Reduce heat to medium-low, cover loosely, and simmer for 8–10 minutes, turning the sausages once midway, until sausages reach an internal temperature of 71°C (160°F) for pork or are cooked through to your preference.

Finish and rest

Remove the thyme sprigs and discard. Taste the pan sauce and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper as needed. If you prefer a slightly glossy sauce, stir in an additional 1 tsp butter. Sprinkle chopped parsley over the sausages and vegetables. Let rest in the pan off heat for 3–5 minutes to allow juices to redistribute.

Serve

Serve sausages hot as a side: whole or sliced on the bias, spooning the sautéed onions, peppers, and pan sauce over them. Provide mustard or your preferred condiment at the table if desired.