Sausage N' Onion Recipe

Sausage & Onions

1. 1

   Prepare ingredients

   Slice the house-smoked sausage into 1/2-inch thick diagonal rounds (about 20–24 pieces from 1 lb). Peel the onions and cut them into 1/4-inch thick half-moons. Mince the garlic. Chop the fresh parsley and set aside.

2. 2

   Brown the sausage

   Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add the neutral oil. When shimmering, add the sausage slices in a single layer (work in batches if necessary) and let them brown undisturbed for 2–3 minutes until the bottoms are nicely caramelized. Flip and brown the other side 1–2 minutes. Transfer browned sausage to a plate and reserve drippings in the pan.

3. 3

   Caramelize the onions

   Reduce heat to medium. Add the butter to the pan with the reserved sausage drippings. Once butter melts, add the sliced onions and a pinch of salt. Toss to coat and spread into an even layer. Cook, stirring every 2–3 minutes, for 10–12 minutes until the onions are soft and starting to turn golden. If using, sprinkle the brown sugar over the onions about halfway through cooking to encourage caramelization.

4. 4

   Add garlic and seasonings

   Push the onions to the side and add the minced garlic to the center of the pan. Cook briefly for 20–30 seconds until fragrant (do not let it burn). Stir garlic into the onions, then add smoked paprika, black pepper, and Worcestershire sauce. Stir to combine.

5. 5

   Finish with sausage and deglaze

   Return the browned sausage to the pan, stirring to combine with the onions. Add the apple cider vinegar and scrape the bottom of the pan with a wooden spoon to release any browned bits (deglaze). Reduce heat to medium-low and cook for 2–3 minutes so flavors meld and the liquid reduces slightly.

6. 6

   Adjust seasoning and garnish

   Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the sausage and onions and give a final stir.

7. 7

   Serve

   Serve hot as a main with mashed potatoes, rice, or in a hoagie roll for a sandwich. Leftovers keep in an airtight container in the refrigerator for up to 4 days.