Side Sausage Recipe

Prepare sausages

Remove sausages from packaging and pat dry with paper towel. If they are linked, leave whole or separate depending on preference.

Heat a large skillet over medium heat and add 1 tbs olive oil. When oil shimmers, add sausages spaced evenly in the pan. Cook without moving for 4–5 minutes to develop a brown crust.

Turn sausages with tongs and continue cooking, turning every 2–3 minutes so all sides brown evenly. Cook for a total of 12–14 minutes until an instant-read thermometer registers 71°C (160°F) for pork (or according to package instructions). Reduce heat if they brown too fast.

When sausages are cooked through, transfer them to a plate and loosely tent with foil to keep warm while you make the pan sauce.

Drain excess fat from the skillet leaving about 1 tbs drippings (if you used 1 tbs oil originally and there is little fond, add 1 tbs butter). Return skillet to medium heat.

Add 0.5 cups (about half a small) finely chopped yellow onion to the skillet. Sauté, stirring, for 3–4 minutes until softened and translucent, scraping up browned bits (fond) from the bottom of the pan.

Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Pour in 60 ml dry white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any remaining browned bits. Let the liquid reduce by about half, 2–3 minutes.

Stir in 1 tsp Dijon mustard and 1 tbs unsalted butter; swirl until the sauce emulsifies and thickens slightly, about 1 minute. Taste and season with 1 tsp salt and 0.5 tsp black pepper, adjusting to your preference.

Return the sausages and any juices that collected on the resting plate to the skillet, spooning the sauce over them to reheat for 1–2 minutes so flavors meld.

Turn off heat, sprinkle with 2 tsp chopped fresh parsley, and serve hot as a side to a main course or alongside mashed potatoes, roasted vegetables, or crusty bread.