This is a very simple and easy dinner that’s popular with my husband, even when he’s in a low-carb phase.
For the dish in the photo I used pork bratwurst from our local Whole Foods butcher counter, which is made fresh there every morning. Any good sausage will do.
This is enough for two.
- 2 good quality sausages
- 1 medium or 1/2 a large onion, cut in quarters and sliced
- 1 or 2 small sweet peppers (optional)
Toss the sausages in a skillet and chop the onions, tossing them in with the sausages as they’re chopped. The pork fat should begin to render into the pan if you’re using pork. If you’re using something lower in fat, you may need to drizzle a little oil in the pan. As the onions and sausages cook, chop a few peppers and throw them in as well. Turn the sausages after the first side browns.
Add a few tablespoons of water to the pan and cover till the onions are very soft, then remove the lid and allow the water to evaporate. The onions will start to carmelize once the water is gone. When there’s a nice brown glaze in the pan, pull the sausages out and slice into rounds. Toss them back into the pan and the sausages will pick up the nice brown glaze from the pan.
Wheat-friendly folks might serve this with some crusty bread, and sit-down-to-dinner types might make rice and a green vegetable, but we don’t eat much bread, nor do we really ever sit down to a normal meal. More likely I’ll bring my husband a plate of whatever single dish we are eating and sit down on the floor with our laptops and our food, and have a living room picnic.