Ingredients:
6 good quality pork sausages
2 large onions, sliced into rings
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
1/4 cup chicken broth or white wine
1 tablespoon balsamic vinegar
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and freshly ground black pepper
Fresh parsley, chopped for garnish
Instructions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook for about 12-15 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F/71°C). Remove from the pan and set aside.
In the same pan, add the butter and remaining olive oil. Add the sliced onions with a pinch of salt and cook over medium-low heat for about 8-10 minutes, stirring occasionally, until they become soft and caramelized.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth or wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
Stir in the honey, both mustards, balsamic vinegar, and thyme. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the sausages to the pan, turning them to coat in the sauce. Simmer for another 2-3 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley.
Just made these mouthwatering sausages for dinner tonight and had to share! Perfectly grilled with a beautiful caramelized exterior, served with sweet and jammy onions in a savory honey-garlic glaze. A quick and delicious dinner that’s ready in under 30 minutes but tastes like you spent hours on it!
Ingredients:
6 good quality pork sausages
2 large onions, sliced into rings
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
1/4 cup chicken broth or white wine
1 tablespoon balsamic vinegar
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and freshly ground black pepper
Fresh parsley, chopped for garnish
Instructions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook for about 12-15 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F/71°C). Remove from the pan and set aside.
In the same pan, add the butter and remaining olive oil. Add the sliced onions with a pinch of salt and cook over medium-low heat for about 8-10 minutes, stirring occasionally, until they become soft and caramelized.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth or wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
Stir in the honey, both mustards, balsamic vinegar, and thyme. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the sausages to the pan, turning them to coat in the sauce. Simmer for another 2-3 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley.
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