Sausage with Sauteed Red Onions and Thyme

Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.

Source
Martha Stewart Living, February 2000
Sausage with Sauteed Red Onions and Thyme
Photography: Anna Williams
  • servings 4

Ingredients

  • 1 tablespoon olive oil

  • 1 1/2 pounds parsley-and-cheese pork sausage

  • 4 small red onions (1 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds

  • 2 tablespoons fresh thyme, leaves

  • Salt and freshly ground pepper

Directions

  1. Step 1

    Heat oven to 350 degrees. Place a large saute pan over medium-low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife, and cook until nicely browned, about 10 minutes. Turn sausage over, prick with knife, and cook until browned, about 10 minutes.

  2. Step 2

    Transfer sausage to a baking pan, and place in oven, leaving rendered fat in saute pan. Add onions to saute pan, and stir. Add 1/2 cup water, and scrape brown bits from bottom of pan with a wooden spoon. Cover, and cook over medium heat, stirring occasionally, until onions are very soft, 15 to 20 minutes, adding a second 1/2 cup water if pan becomes dry. Remove lid, and stir in thyme. Season with salt and pepper. Remove sausage from oven, and serve.

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