Sausage Recipe

Prepare ingredients

Bring sausages to room temperature for 15 minutes. Slice the onion into thin half-moons (about 1 cup). Mince the garlic and chop the rosemary if using fresh.

Brown sausages

Heat a large skillet over medium-high heat. Add olive oil and butter. When the fat is shimmering, add sausages in a single layer, leaving space between them. Cook, turning occasionally, until all sides are golden brown, about 8–10 minutes total. Remove sausages to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the same skillet and a pinch of salt. Cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Add minced garlic and chopped rosemary; cook 30–60 seconds until fragrant.

Deglaze and simmer

Pour in the apple cider or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in Dijon mustard and brown sugar/maple syrup (if using). Return sausages to the skillet, nestling them into the onion mixture. Add black pepper and adjust salt to taste (about 1 tsp total). Bring to a gentle simmer, cover, and cook for 8–10 minutes until sausages reach an internal temperature of 71°C (160°F) for pork.

Finish and serve

Remove lid, increase heat briefly to reduce sauce if it's too thin, simmering uncovered 1–2 minutes. Stir in lemon juice if using to brighten the sauce. Transfer sausages and onions to a serving platter and spoon pan sauce over the top. Serve hot as a side.