Sausage X2 Recipe

Prepare sausages

If sausages are linked, separate them. Pat sausages dry with paper towel. If you prefer to avoid splitting casings, leave whole; for faster cooking and more surface browning, optionally pierce each sausage a few times with a fork to release steam while cooking.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add the sausages in a single layer with space between them. Cook for 4–5 minutes without moving to develop a brown crust.

Continue to turn sausages every 2–3 minutes so they brown evenly on all sides. Total pan time should be about 12–14 minutes depending on thickness. Reduce heat to medium-low if browning too quickly.

Check doneness by cutting one sausage in the center: juices should run clear and interior temperature should read 71°C (160°F) for pork. If not done, cover skillet and cook 2–4 more minutes, then check again.

When sausages are fully cooked, remove them to a warm plate and tent loosely with foil while you prepare the pan sauce or vegetables.

Sauté vegetables

While sausages are browning (or after you remove them), add the sliced onion and sliced red and green bell peppers to the same skillet. If pan is dry, add 1 teaspoon olive oil.

Season vegetables with 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes. Adjust heat if they brown too fast.

If vegetables finish before sausages, remove them to the warm plate with the sausages and keep covered until serving.

With sausages removed, lower heat to medium-low. If the pan is very dry, add 1 tsp olive oil. Add minced garlic to the pan and sauté 30–45 seconds until fragrant, stirring to scrape up browned bits (fond) from the bottom of the skillet.

Pour in 120 ml chicken or vegetable stock to deglaze the pan, scraping up any browned pieces with a wooden spoon. Bring to a gentle simmer for 1–2 minutes to reduce slightly.

Whisk in 1 tablespoon Dijon mustard until smooth, then stir in 1 tablespoon butter until melted and sauce is glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the sausages and cooked vegetables to the pan, spoon sauce over them, and warm together for 1 minute to meld flavors. Sprinkle 2 tablespoons chopped fresh parsley over top before serving.