Sausages With Caramelised Onions

Sausages with caramelised onions on white plate with mashed potatoes.

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5 from 2 votes

Sausages With Caramelised Onions get dinner sorted. Weeknight friendly. Quick. easy, simple yet full of flavor.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Western

Keyword: sausages with caramelised onions

Servings: people

Calories: 515kcal

Author: Adrianne

Ingredients

Caramelised Onions

2 large red onions Note 1
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon butter unsalted, Note 2
2 tablespoons balsamic vinegar
1 tablespoon brown sugar

Sausages

6 beef sausages Note 3

To serve

mashed potato
thyme

Instructions

Onions: use a knife and cutting board to peel the skin from the onions and slice them into thin rounds. Next use your fingers to separate the onions rings and push apart any thick chunks of onion.
Cook: place a large sauce pan on the stove top, add the olive oil and turn the heat to high. Next add the sliced onions and sprinkle with salt. Cook, stirring every now and then to ensure that the onions don't burn till the onions soften.
Butter, sugar and balsamic vinegar: at the 10 minute mark, turn the heat down to medium-low add the butter to the pan, stir as it melts then add both the balsamic vinegar and the brown sugar. Keep reducing the heat to low then stir and let the onions caramelise. Allow the onions to cook for an additional 10 - 15 minutes until they are moist and juicy. Turn the heat off once done and let the onions sit.
Sausages: drizzle a small amount of olive oil (1 tablespoon) into a large non stick frying pan and turn the heat to medium-high. Add the sausages and cook for 10 to 15 minutes using a pair of tongs to rotate them regularly throughout this time. Once cooked through turn the heat off, use the tongs to transfer the sausages to a paper towel lined chopping board and then use a folded piece of paper towel to absorb any excess oil in the pan.
Combine: add both the cooked sausages and caramelised onions back to the pan and heat through.
To serve: serve the sausages with caramelised onions over a bed of mashed potatoes with thyme leaves sprinkled over the top.

Notes

Note 1 - Onions: I like to use 2 red onions as I find that they have a sweeter flavor than brown onions. However, you can use 2 brown onions or 1 red onion and 1 brown onion if you wish to.
Note 2 - Butter: we want to use unsalted butter as we use salt as a separate ingredient to season the onions. During the initial 8-10 minutes the olive oil will be used to cook the onions. This will get absorbed almost entirely during the initial cook phase. From there we add the butter to keep the onions moist and juicy as we continue to cook and caramelised them.
Note 3 - Sausages: I use beef sausages. You can use beef, pork, lamb, chicken or your favorite flavor. Thick, robust, good quality sausages are best and don't need to be pricked with a fork before being cooked. If your sausages look like they are going to burst as they are cooking, turn the heat down a little and continue to rotate them regularly with a pair of tongs. The easiest way to test that the sausages are cooked through is to remove one from the pan, cut it in half and check that the insides are browned and not pink. You can also use a cooking thermometer.
Serving size: 3-4 people depending on how many sausages you want each portion to be ie 1 for smaller portions or 2 for larger portion (adult sizes).

Nutrition