Italian sausages are great in a warm bun, used in pasta dishes or even chopped up in soup. But if you have fresh Italian sausages on hand and aren’t in the mood for any of those options, why not try braising them? I came across this recipe from Rachel Ray’s cookbook, 365 No Repeats and given that I had everything on hand, it was easy to put this dish together – in less than 30 minutes even! (I think Rachel would have been proud.)
The dish is essentially browned sausage that’s braised along with caramelized onions in a sweet balsamic broth. I especially like that I can prepare this all in one skillet… less clean up is always a good thing. Served with the braised sausage is tangy Horseradish Smashed Potatoes.
recipe adapted from Rachel Ray
1 tablespoon extra virgin olive oil
4 links of sweet Italian sausage
2 medium onions, sliced thinly.
1 tablespoon dried thyme leaves
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 cups chicken stock or chicken broth
2 tablespoons honey
Heat a skillet over medium high heat with the extra virgin olive oil. Add the sausage links and brown on all sides. Remove the sausages from the skillet and set aside.
To the same skillet, add the onions, thyme and garlic; season with salt and pepper. Cook the onions, sirring frequesting, until they begin to caramelize or brown. Add the balsamic vinegar, chicken stock , and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half.
To serve, plate up the sausages (whole or sliced) and serve with the braising liquid.