Old Smokey Recipe

Prep

Slice smoked sausage into 1/2" thick rounds. Peel the onion and cut into 1/4" half-moons so they soften quickly and caramelize evenly.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the sausage rounds in a single layer (work in two batches if necessary so they brown rather than steam).

Cook sausage without moving until browned on the first side, about 3 minutes. Flip and brown the other side, about 2 minutes. Remove browned sausage to a plate and set aside, leaving rendered fat in the skillet.

Reduce heat to medium. Add the sliced onions to the skillet with the reserved fat. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Cook, stirring occasionally, until the onions are softened and beginning to caramelize, 10–12 minutes. If they start to stick, add 1–2 tablespoons water to deglaze.

Return the browned sausage to the skillet with the onions and stir to combine and reheat for 1–2 minutes. Keep warm while you prepare the mushrooms and sauce.

Clean the cremini mushrooms by wiping with a damp towel and trim stems if needed. If mushrooms are large, halve or quarter them so pieces are roughly uniform.

In a separate medium skillet, heat 1 tsp olive oil and 1 tbsp butter over medium-high heat until sizzling.

Add the mushrooms in a single layer. Sear without moving for 2–3 minutes to develop color, then stir and cook another 2 minutes until nicely browned.

Stir in the minced garlic and fresh thyme and cook 30–45 seconds until aromatic, taking care not to burn the garlic.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer and reduce by about half, 3–4 minutes, which concentrates flavor and braises the mushrooms.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Reduce heat to low and simmer another 1–2 minutes until sauce glazes the mushrooms. Remove from heat and keep warm.

While mushrooms braise, combine 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp soy sauce, 1/2 tsp hot sauce, 1/4 tsp liquid smoke (if using), and 1/4 tsp black pepper in a small saucepan or bowl.

If using a saucepan: place over medium-low heat and simmer gently, stirring, for 4–6 minutes until slightly thickened and glossy. Taste and adjust: more vinegar for tang, more sugar for sweetness, or a pinch of salt if desired. Keep warm. If you prefer, warm quickly in the microwave for 30–45 seconds and whisk until combined.

Combine: Transfer the wine-braised mushrooms into the skillet with the sausage and onions (or return everything to the mushroom pan if larger). Toss gently to combine and coat ingredients in the pan juices.

Add 3–4 tablespoons of the warm savory BBQ sauce to the skillet and stir so sausage, onions, and mushrooms are evenly glazed. Taste and add more sauce to taste (reserve extra for serving).

Finish: Sprinkle chopped fresh parsley over the dish. If using, squeeze the juice of 1/2 lemon lightly over everything for brightness and toss once.

Serve hot family-style or plated: spoon extra warm BBQ sauce alongside or drizzle over the top. Recommended accompaniments: toasted buns, mashed potatoes, or grilled polenta slices.