Glazed Sausages with Caramelized Onions

Glazed Sausages with Caramelized Onions

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This hearty, flavor-packed dish features succulent sausages roasted to golden perfection and crowned with rich, sweet caramelized onions. A splash of beer adds depth, while the slow-cooked onions balance savory with a hint of sweetness. Whether served solo, in buns, or over creamy mashed potatoes, it’s comfort food with timeless appeal—perfect for family dinners or casual get-togethers.

INGREDIENTS:

  • 10 sausages (pork, beef, chicken, or a mix of your choice)
  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup beer (optional, enhances flavor)

INSTRUCTIONS:

  1. Prep Your Oven: Start by preheating the oven to 375°F (190°C) to ensure even roasting.
  2. Caramelize the Onions:
    • Heat the olive oil and butter in a large skillet over medium heat.
    • Once the butter melts, add the sliced onions and stir to coat them evenly.
    • Cook slowly, stirring occasionally, until the onions soften—this takes about 5 minutes.
    • Sprinkle in the brown sugar, salt, and pepper, stirring to incorporate. Continue cooking for 15–20 minutes, allowing the onions to turn a rich, golden brown. They should be soft and sweet with a light stickiness.
  3. Arrange the Sausages:
    • While the onions are caramelizing, place your sausages in a roasting dish or oven-safe tray.
    • Once the onions are ready, spoon them generously over the sausages.
    • Pour the beer over the sausages and onions, letting it settle into the base of the tray to create a savory steam bath as it cooks.
  4. Bake to Perfection:
    • Roast uncovered for 25–30 minutes, turning the sausages halfway through.
    • The beer will reduce slightly, blending with the onion juices to coat the sausages in a glossy glaze. You want them browned, juicy, and cooked through (internal temp should reach 160°F/71°C).
  5. Let It Rest:
    • Once out of the oven, rest the tray for 5 minutes to allow juices to settle.
  6. Serve:
    • Spoon onions over each sausage and pour a little of the sauce over for extra flavor. Serve with mashed potatoes, crusty bread, or in toasted rolls with mustard.
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