Braised Sausages With Caramelized Onions
Braised Sausages With Caramelized Onions
Try this quick and easy recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 50 minutes
  • Yield 6 servings
  • 2 kilograms German-style beef/veal/chicken sausages
  • 2 kilograms yellow onions (sliced)
  • ¼ block butter
  • 2 litres beef stock
  • 4 tablespoons olive oil
  • 6 bread rolls
  1. On medium high heat, sear the sausages in a pan. Once a nice brown colour is achieved, flip over and continue cooking until the same colour is achieved. Remove sausages from the pan and set aside.
  2. Add butter to the same pan and let it melt, making sure not to let it brown.
  3. Add onions to the pan. Stir often and allow to brown. When onions are starting to dry out, add 2 tablespoons of water and stir vigorously, making sure to scrape of the bits on the bottom of the pan.
  4. Repeat 3 to 4 times until onions are caramelised and a deep mahogany colour is achieved.
  5. Add sausages in a single layer on the caramelised onions, and top up with beef stock until it covers half the height of the sausages.
  6. Turn the heat to low and leave to simmer for 10 minutes, until sausages are cooked through.
  7. Serve with bread rolls.

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