Sausage Recipe

Prepare sausages

Pat the sausages dry with paper towels. If using long links, keep whole or cut into 3–4 pieces each for even cooking. Lightly prick each sausage a couple of times with a fork to prevent bursting during cooking.

Season sausages lightly with the kosher salt, black pepper, dried thyme (or Italian seasoning), and smoked paprika if using. The sausages often have salt already—season sparingly.

Prepare aromatics

Peel and slice the onion into 1/4-inch (6 mm) slices or half-moons. Peel and mince the garlic cloves and set aside.

Brown sausages

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add 1 tablespoon oil and swirl to coat. Add the sausages in a single layer without crowding. Brown the sausages 2–3 minutes per side until golden but not fully cooked through. Work in batches if needed. Transfer browned sausages to a plate.

Cook onions and garlic

Lower the heat to medium-low and add the remaining 1 tablespoon oil to the same skillet. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, 5–7 minutes until softened and starting to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Finish sausages

Return the browned sausages to the skillet nestling them among the onions. Reduce heat to low-medium, cover the skillet with a lid or foil, and let cook gently 8–12 minutes, turning once halfway, until the internal temperature of the sausages reaches 160°F (71°C) for pork sausages (or the temperature recommended for your sausage).

If the pan becomes dry while covered, add the 1/4 cup water or chicken stock and a splash of apple cider vinegar to deglaze and create steam; this helps finish cooking without splitting the casings.

Once sausages are cooked through, remove the lid and increase heat to medium-high for 1–2 minutes to evaporate excess liquid and re-brown the sausages slightly. Stir in 1 tablespoon butter, if using, and spoon melted butter and pan juices over the sausages for shine and flavor. Taste and adjust seasoning with more salt and pepper if needed.

Make optional sweet-savory glaze

While sausages finish cooking, in a small bowl stir together the brown sugar, Dijon mustard, and apple cider vinegar. When you return the sausages to the skillet for the final browning, brush or spoon the glaze over the sausages and cook 1–2 minutes per side until glaze is tacky and caramelized. Be careful not to burn the sugar—lower the heat if it darkens too quickly.

Serve

Transfer sausages and caramelized onions to a platter. Spoon any glaze and pan juices over top. Serve hot with mustard, crusty bread, mashed potatoes, or your preferred sides.