Sausage In Garlic Sauce Recipe

Prepare sausage

Pat the sausage dry with paper towels. Slice into 1/4-inch rounds. If using a casing that’s very thick, you may halve the rounds.

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter stops foaming and just begins to brown (about 1 minute), add the sausage slices in a single layer. Cook undisturbed 2–3 minutes until the bottoms are golden-brown.

Flip the slices and brown the other side 2 minutes. Transfer browned sausage to a plate and set aside, leaving rendered fat and browned bits in the pan.

Reduce heat to medium. Add the diced onion to the pan and sauté 4–5 minutes until soft and translucent, scraping up browned bits from the bottom.

Add the sliced/minced garlic and red pepper flakes. Cook 45–60 seconds, stirring constantly, until fragrant but not browned (to avoid bitterness).

Deglaze the pan: pour in the white wine (or 1 tablespoon stock if not using wine) and simmer 30–45 seconds, scraping up any remaining fond until the liquid is reduced by about half.

Add the chicken stock and bring to a simmer. Scrape the pan to incorporate all browned bits. Return the browned sausage and any accumulated juices to the skillet.

Simmer gently for 6–8 minutes so the sausage heats through and flavors mingle with the stock.

Stir in the Dijon mustard and lemon juice.

Lower the heat to medium-low and stir in the heavy cream. Simmer gently (do not boil vigorously) for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.

Taste the sauce and add Kosher salt and freshly ground black pepper as needed. Keep in mind sausage may already be salty — start with 1/2 teaspoon salt and increase if desired.

If the sauce is too thin, simmer 1–3 minutes more uncovered until reduced to desired thickness. If too thick, whisk in 1–2 tablespoons stock or water.

Stir in chopped parsley and chives, reserving a little for garnish. Remove from heat.

Serve hot: spoon sausage and garlic sauce over rice, mashed potatoes, crusty bread, or pasta. Garnish with remaining herbs.