1 Lb Sausage Recipe

Prepare aromatics

Peel and finely chop the onion so you have about 1/2 cup. Peel and mince 2 garlic cloves. Chop the parsley and set aside.

Preheat pan

Place a large skillet over medium heat. Add 1 tablespoon oil and let it warm until shimmering but not smoking (about 30–60 seconds).

Brown the sausage

Add the 1 lb of ground sausage to the pan in a single layer. Let it sit undisturbed for 1–2 minutes to develop color, then break up with a spatula into 1/2–1 inch pieces. Continue cooking, stirring occasionally, until mostly browned (about 6–8 minutes).

Cook onion and garlic with sausage

Push the sausage to one side of the pan or reduce heat to medium-low. Add the chopped onion to the empty side with a small splash of oil if the pan is dry. Cook the onion 3–4 minutes until softened and translucent, stirring into the sausage. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Season the mixture with 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp crushed red pepper flakes if using. Stir well and taste a small piece (careful, hot) and adjust salt/pepper as needed.

Deglaze (optional)

If the pan has browned bits and you want extra flavor and moisture, pour in 2 tablespoons of dry white wine or chicken broth. Scrape up browned bits with a spatula and let the liquid reduce for 1–2 minutes.

Finish and add herbs

Stir in 1 tablespoon butter, if using, to round the flavors and add shine. Mix in the 2 tablespoons chopped fresh parsley. Cook another 30 seconds to blend flavors.

Serve or store

Remove from heat. Use immediately in your recipe (pasta, sandwiches, pizzas, casseroles) or let cool to room temperature and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.