Best 9 Sausage With Sauteed Red Onions And Thyme Recipes

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**Savor the Delectable Sausage with Sautéed Red Onions and Thyme: A Culinary Symphony of Flavors**

Embark on a culinary adventure with our tantalizing recipe for Sausage with Sautéed Red Onions and Thyme, a dish that masterfully blends savory sausage, caramelized onions, and aromatic thyme to create a symphony of flavors. This delectable dish is not only a treat for your taste buds but also a feast for the eyes, with its vibrant colors and rustic charm. Accompanying this main course are three additional recipes that elevate your dining experience: a refreshing Arugula Salad with Lemon-Tahini Dressing, a creamy Parmesan Polenta that adds a touch of sophistication, and a simple yet delightful Sautéed Spinach that complements the richness of the sausage. Prepare to indulge in a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONIONS WITH THYME



Caramelized Onions with Thyme image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 15 servings

Number Of Ingredients 6

4 tablespoons butter
2 tablespoons olive oil
3 large yellow onions
3 large red onions
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme, leaves only

Steps:

  • Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

SAUSAGES WITH PEPPERS AND ONIONS



Sausages with Peppers and Onions image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
2 orange bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
2 white onions, halved and sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, sliced
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil

Steps:

  • Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
  • Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
  • Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
  • Garnish with the basil and serve immediately.

SAUSAGE, PEPPERS AND ONIONS



Sausage, Peppers and Onions image

Provided by Trisha Yearwood

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2 pounds mild or hot sausages links
5 medium red bell peppers, cut into thin strips
2 large red onions, thinly sliced into rings
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 cup chicken stock
Kosher salt and freshly ground black pepper
6 hoagie rolls, split lengthwise three-quarters of the way through and toasted

Steps:

  • In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate.
  • Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper.
  • Fill the toasted rolls with the sausages, peppers and onions and serve warm.

CLASSIC SMOKED SAUSAGE & PEPPERS



Classic Smoked Sausage & Peppers image

Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 20m

Yield 6

Number Of Ingredients 6

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons olive oil
1 cup onion, cut into 1-inch pieces
2 cups red and green peppers, cut into 1-inch pieces
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Steps:

  • Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
  • Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
  • Remove from heat, stir in Parmesan cheese.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 8.7 g, Cholesterol 47.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 8.9 g, Sodium 671.6 mg, Sugar 2.4 g

ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

ONION ITALIAN SAUSAGE



Onion Italian Sausage image

When my five children were still all at home, this was one of their most-requested meals. I've long had this recipe among my standbys, and, like all cooks who improvise and experiment, I've changed it as our tastes have changed. Having my recipe judged "grand prize winner" is exciting...and I sure have to smile when I think what my children will say to me. More than once they've pointed out featured recipes in other magazines. "But, Mom," they tell me, "you've been making this for years!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 medium onions, peeled and sliced 1/4 inch thick
2 tablespoons butter
6 Italian sausage links
1 small green pepper, chopped
1-1/2 tablespoons Italian seasoning
Dash reduced-sodium soy sauce

Steps:

  • In a large skillet, saute onions in butter until lightly browned. Remove from pan; set aside. In the same skillet, lightly brown sausage, turning frequently. Remove; set aside with onions. , Add more butter to skillet if necessary; saute pepper until crisp-tender. Add the onions, sausages, Italian seasonings and soy sauce. Add water to 1-in. depth and simmer until a thermometer inserted in the sausages reads 140° and water is cooked away. Serve on buns.

Nutrition Facts : Calories 287 calories, Fat 21g fat, Cholesterol 64mg cholesterol, Sodium 674mg sodium, Carbohydrate 9g carbohydrate, Fiber 15g protein. Diabetic Exchanges, Protein 2 fat.

SAUSAGE WITH PEPPERS AND ONIONS



Sausage With Peppers and Onions image

For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.

Provided by David Tanis

Categories     dinner, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium red onions, sliced into 1/4-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)

Steps:

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Nutrition Facts : @context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams

SAUSAGES WITH BROWNED ONIONS



Sausages with Browned Onions image

Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 medium onions, cut into 2-inch wedges, left attached at roots
1 teaspoon caraway seeds
Coarse salt and freshly ground pepper
4 assorted sausages, such as kielbasa, knockwurst, or bratwurst (about 1 pound), scored on the bias
2 tablespoons dry white wine

Steps:

  • Heat oil in a large skillet over medium heat. Cook onions until browned on one side, about 5 minutes. Flip onions. Add caraway seeds, and season with salt and pepper.
  • Add sausages, and cook, turning often, until browned and plump on all sides, about 15 minutes (adjust heat if onions are browning too quickly). Remove from heat, and add wine, swirling to incorporate. Transfer onions and sausages to a platter; tent with foil to keep warm.

SAUSAGE WITH SAUTEED RED ONIONS AND THYME



Sausage with Sauteed Red Onions and Thyme image

Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 tablespoon olive oil
1 1/2 pounds parsley-and-cheese pork sausage
4 small red onions (1 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds
2 tablespoons fresh thyme, leaves
Salt and freshly ground pepper

Steps:

  • Heat oven to 350 degrees. Place a large saute pan over medium-low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife, and cook until nicely browned, about 10 minutes. Turn sausage over, prick with knife, and cook until browned, about 10 minutes.
  • Transfer sausage to a baking pan, and place in oven, leaving rendered fat in saute pan. Add onions to saute pan, and stir. Add 1/2 cup water, and scrape brown bits from bottom of pan with a wooden spoon. Cover, and cook over medium heat, stirring occasionally, until onions are very soft, 15 to 20 minutes, adding a second 1/2 cup water if pan becomes dry. Remove lid, and stir in thyme. Season with salt and pepper. Remove sausage from oven, and serve.

Tips:

  • Choose high-quality sausage: Opt for fresh, flavorful sausage made with premium ingredients. Look for varieties with a good balance of meat and fat, as this will result in a more juicy and flavorful dish.
  • Slice the sausage properly: Cut the sausage into 1-inch thick slices to ensure even cooking. If the slices are too thin, they may overcook and become dry.
  • Use a large skillet: A large skillet will provide ample space for the sausage and onions to cook without overcrowding. This will help to prevent steaming and ensure that the ingredients brown properly.
  • Cook the sausage over medium heat: Medium heat will allow the sausage to cook through without burning. Avoid using high heat, as this can cause the sausage to overcook and become tough.
  • Don't overcrowd the skillet: When cooking the sausage, be sure not to overcrowd the skillet. This will prevent the sausage from cooking evenly and may result in some pieces being undercooked while others are overcooked.
  • Sauté the onions until caramelized: For the best flavor, sauté the onions until they are caramelized. This will take about 15-20 minutes. Be patient and don't rush the process, as caramelized onions are worth the wait.
  • Add the thyme at the end: Thyme is a delicate herb that can easily be overpowered by other flavors. For this reason, it's best to add it towards the end of the cooking process to preserve its delicate flavor.
  • Serve immediately: Sausage with sautéed red onions and thyme is best served immediately, while the sausage is still hot and juicy. This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Sausage with sautéed red onions and thyme is a classic dish that is both flavorful and satisfying. It's perfect for a quick and easy weeknight meal or a special occasion dinner. With just a few simple ingredients, you can create a delicious and memorable dish that will impress your family and friends.

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