Sausage with Stewed Red Onions
Most butchers make a variety of sausages, including veal, chicken, and turkey, in addition to the more traditional pork. Use your favorite for this recipe.
- Servings: 6
Source: Martha Stewart Living, February/March 1992
- 2 pounds sausage, (we used veal)
- 1 teaspoon olive oil
- 2 large red onions, cut into 1/4-inch slices
- 1 tablespoon red-wine vinegar
- Salt and freshly ground black pepper
- 1 sprig fresh rosemary
In a cast-iron skillet over medium heat, brown sausage in oil on all sides, about 20 minutes. Remove from pan, and keep warm. Do not wash pan.
Cook onions in same pan over medium heat, stirring often, until tender and translucent, about 15 minutes.
Add vinegar, and cook 1 minute. Add 1 cup water, salt, pepper, and whole rosemary leaves, and cook over medium-high heat, scraping bottom of pan, until reduced by half.
Lower heat to a simmer, and return sausage to pan. Simmer together with onions for 5 to 10 minutes. Serve immediately.