Sausage Recipe

Prepare and brown sausages

If sausages are linked, separate them. Pat sausages dry. Heat a large skillet over medium heat and add olive oil. When oil shimmers, add sausages in a single layer. Brown sausages, turning every 2–3 minutes, until nicely colored on all sides (about 8–10 minutes total).

Reduce heat to low, add 60 ml (1/2 cup) of the chicken broth to the pan to deglaze, then cover and simmer until sausages are cooked through (internal temperature 71–74°C / 160–165°F), about 6–8 minutes more. Remove sausages to a plate and tent with foil to keep warm.

Sauté vegetables

To the same skillet with any rendered fat, add the tablespoon of butter. When butter is melted, add the sliced onion and red bell pepper. Sauté over medium heat until softened and slightly caramelized, about 6–8 minutes, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Pour in the white wine (or the extra tablespoon of chicken broth if not using wine) to deglaze the pan, scraping up brown bits from the bottom. Let the liquid reduce for about 1 minute.

Add the remaining 60 ml (1/2 cup) chicken broth, Dijon mustard, kosher salt and freshly ground black pepper. Stir to combine and simmer gently for 2–3 minutes so the sauce thickens slightly.

Return the browned sausages and any accumulated juices to the skillet with the sauce and vegetables. Simmer together, uncovered, 2–3 minutes to meld flavors and heat through. Taste and adjust seasoning with salt, pepper or red pepper flakes if desired.

Stir in chopped parsley just before serving.

Serve sausages and vegetables over slices of crusty bread, cooked pasta, or creamy polenta. Spoon extra pan sauce over the top and finish with shredded Parmesan and a pinch of red pepper flakes if you like heat.

Leftovers: refrigerate cooled sausages and sauce in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth.