Sausage with onions and herbs in the pan, cooked this way is really a blast, they remain juicy and tender, an original second course perfect if we love bold flavors.
And it’s not just tasty and flavorful: it’s also super easy and quick to prepare! In short, the perfect last-minute dish when we need to organize a quick lunch or dinner.
To bring it to the table, we need few ingredients and little time, which makes the recipe very versatile and also suitable for midweek cooking.
Main and side dish in a single plate, soft and enveloping, yet well browned and tasty: here’s what you’ll bring to the table if you decide to try my indulgent recipe.
Everyone likes sausages, if the only doubt that haunts you is the onions, I have a tip: try this dish at least once, and you’ll discover a bomb of goodness that will surprise you!
A dish that has no season because it is always delicious! Whether you want to eat it as a second course or use it to fill a sandwich, sausage with onions is a real treat!
The golden onions, with their sweet and delicate taste, go very well with wine and enrich this dish with taste and color.
This is a recipe that lends itself to many variations: instead of pork sausages, we can, for example, use turkey or chicken ones, and we can cut them into chunks. Even the choice of onions is entirely free: if we don’t like the golden ones, red onions are also great.
As a sausage, I used the luganega, a fresh, long, and thin sausage cut into chunks of about 4 inches, but the classic sausage also works perfectly.
Come on, let’s go to the stove, and let me know if you liked it!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 606.94 (Kcal)
- Carbohydrates 19.97 (g) of which sugars 9.43 (g)
- Proteins 25.37 (g)
- Fat 47.26 (g) of which saturated 1.09 (g)of which unsaturated 0.07 (g)
- Fibers 3.47 (g)
- Sodium 2,047.06 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Sausage with Onions and Herbs in the Pan
- 1.3 lbs sausage (or luganega)
- 1.75 lbs golden onions (baby white or red onions)
- Half small glass dry white wine
- to taste sage
- to taste rosemary
- to taste salt
- 1 pinch sweet paprika (optional)
- to taste extra virgin olive oil
Tools
- Cutting Board
- Knife
- Pan
Steps
Sausage with Onions and Herbs in the Pan
Carefully clean your onions, slice them into rings, and quickly rinse them under running water.
I used golden onions, my favorite, and at the end of cooking, they took on this particular color.
Heat a little extra virgin olive oil in a pan, add the sausages, and let them flavor for a couple of minutes.
Now add the onions to the pan, season slightly with salt, and cover for about 10 minutes.
Stir constantly to prevent the onion from burning, then add half a glass of wine, turn the heat to low, and let the onions cook until soft
Continue cooking, add a pinch of sweet paprika if you like, a sprig of rosemary, and two sage leaves.
Taste and adjust salt if needed
Increase the heat, stir, and let the sauce reduce a little.
Turn off the heat and serve the sausage with onions hot.
Enjoy your meal
Tips
If you have leftovers, once cooled, store them in the fridge in an airtight container and consume it all within 24 hours, after heating it very well for at least 10 minutes.
If you liked this recipe, click on many stars, thank you very much.
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