Sausage and Onion Roast

Sausage and Onion Roast
Contributor
Sausage and Onion Roast

Dan Jones

Sausage and Onion Roast

The majority of French sausages, or saucisses, are made with 100-percent meat, give or take the spices, onion, and other flavorings, but certainly with no rusk or bread fillers. Increasingly, U.S. producers are starting to follow suit, given the demand for gluten-free sausages and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.

6
Servings
475
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Tablespoons  extra-virgin olive oil
  • 2 2/3  Pounds  pork sausages
  • red onions, peeled, halved, and sliced
  • leeks, trimmed and thickly sliced
  • Small bunch thyme (about 15 sprigs)
  • Sea salt and freshly ground black pepper

Directions

Heat a tablespoon of oil in a large frying pan over medium heat and brown the sausages on both sides, in two batches if you need to, then transfer them to a large bowl. Arrange the onions, leeks, and thyme sprigs on the base of one or two roasting pans (I use a 10-by-15-inch pan, and a smaller 8-by-12-inch pan) — the vegetables need to be about an inch deep. Drizzle with the remaining oil and season, then arrange the sausages on top, spaced about 2 inches apart.

Preheat the oven to 375 degrees F and bake the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and colored; they will reduce considerably in the process of cooking. Discard the thyme sprigs as you serve the sausages with the vegetables.

With Mustard Sauce: For a creamy mustard sauce to go with the sausages, while they are roasting, blend 1 cup sour cream with 1½ tablespoons Dijon mustard in a bowl (this can be done well in advance). You could also sprinkle in some coarsely chopped flat-leaf parsley.

Nutritional Facts

Total Fat
15g
21%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
74g
57%
Protein
12g
26%
Vitamin K (phylloquinone)
9µg
10%
Fiber, total dietary
5g
20%
Sodium, Na
1859mg
100%
Water
105g
4%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.