Sausages (2) Recipe

Sausages

1. 1

   Prepare ingredients

   Bring sausages to near room temperature (15–20 minutes) so they cook evenly. Peel and thinly slice the onion. Mince the garlic. Core and thinly slice half the apple (if using). Measure out vinegar/wine, stock, mustard, and thyme.

2. 2

   Brown the sausages

   Heat a large skillet over medium-high heat. Add the olive oil and butter; once butter foams, add the two sausages. Cook undisturbed for 3–4 minutes until a brown crust forms, then turn and brown the other sides for a total of about 6–8 minutes so the sausages are evenly browned but not fully cooked through. Transfer sausages to a plate and set aside.

3. 3

   Sauté aromatics

   Reduce heat to medium. Add the sliced onion to the same skillet and cook, stirring occasionally, for 4–5 minutes until softened and starting to brown. Add the minced garlic and sliced apple and cook 1–2 minutes more until fragrant and the apple begins to soften.

4. 4

   Deglaze and make sauce

   Pour in the apple cider vinegar or white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half (1–2 minutes). Add the stock, Dijon mustard, and thyme; stir to combine and bring to a gentle simmer.

5. 5

   Finish cooking sausages in sauce

   Return the browned sausages to the skillet, nestling them into the sauce and onions. Reduce heat to low, cover loosely, and simmer for 6–8 minutes, turning the sausages once, until they reach an internal temperature of 160°F (71°C) for pork sausages. If sauce reduces too much, add up to 2 tablespoons more stock or water to maintain a saucy consistency.

6. 6

   Season and serve

   Remove sausages to a serving plate. Increase heat to medium-high and simmer the pan sauce uncovered for 1–2 minutes to thicken slightly. Taste and season with salt and black pepper. Spoon the sauce, onions and apples over the sausages, sprinkle with chopped parsley, and serve immediately.