Pan-Fried Sausages with Caramelized Onions and Mustard
Juicy sausages are quickly seared with sweet, soft onions in butter. A sharp mustard and dark rye bread make this a hearty, Oktoberfest-worthy dish.
- Time
- 20 min
- Serving
- 657 kcal
- Ingredients
- ≈ $2.33
- Protein
- 27 g
Ingredients
- 1 Smoked mini sausagespack 300 g ≈ $5.00 110 g
- 2 Onions≈ $1.60 per kg 91 g
- 3 Butterpack 180 g ≈ $1.58 10 g
- 4 Mustard 12 g
- 5 Rye breadpack 350 g ≈ $2.39 39 g
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the onion2 into half-moons and pierce the sausages with a fork in a few spots.
Heat a skillet over medium, melt the butter3, and add the onions2.
Cook the onions2 for 6–7 minutes until soft and just caramelized.
Add the sausages and brown them for another 8–10 minutes, turning occasionally, until the casings are golden.
Season with black pepper, remove from heat, and serve with mustard and rye5 bread.
Tips
- Why it works
- Prick the sausages with a fork, so they don't burst while frying and cook evenly inside. Cut the onion into half rings, so it softens faster and doesn't burn.
- Substitutions
- Replace the butter with 10 g of ghee if you don't have it on hand. Use 110 g of frankfurters instead of hunter's sausages, but fry them 2 minutes less.
- Common mistakes
- If the onion browns too early, lower the heat. The sausages will be dry if you fry them longer than 10 minutes without oil.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1 minute with a lid, adding 5 g of water. Don't freeze.
- Serve with
- Serve with cold beer and pickles for Oktoberfest or a weekend family dinner.
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