Sausage and Onions

THE PALEO KITCHEN COVER 819x1024 Sausage and Onions

Just in case you haven’t heard, Juli from PaleOMG and I just finished our first cookbook together.  This thing is a piece of beauty and you can get it now :)  Click on the cover picture above :)

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I suppose we should talk about the recipe huh?  To be honest, when I was a kid I never had sausage and onions or peppers and man oh man do I wish I did.  I don’t even know what inspired me to make this today but it just earned it’s place in my normal weekly rotation because I only had to wash one pan and it took 5 minutes to prep.  Not to mention, the flavors are endless depending on what kind of sausage you buy or make yourself.  Sometime in the future I will be working on a post for homemade sausage but I have to figure it out first, so patience on that one.

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OMG, I almost forgot.  My amazing friends Nom Nom Paleo and Fitbomb have managed to shock me once again.  I look up to this power couple so much and am honored to call them good friends.  Last year they pulled the sheets away and showed us their stunning iPad App and now, they are coming out with a COOKBOOK.  Not just any cookbook, it has over 900 photos and illustrations too.  I seriously think they are both superheros and that will be the news they drop next year.  Make sure you go check them out and pre-order the book HERE.

4.9 from 15 reviews
Sausage and Onions
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 pound pork sausages, 4-5 links normally (455 grams)
  • 1 large onion, sliced (300 grams)
  • 2 bell peppers, sliced (450 grams)
  • 1 apple, sliced (200 grams)
  • 2 jalapenos, seeds removed and sliced (45 grams)
  • 3 tablespoons duck fat, melted (or bacon fat, olive oil, coconut oil)
  • Juice of 1 lemon
  • Dried thyme to taste
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 375 degrees Fahrenheit (190 Celsius)
  2. If you have not already done so, peel and slice your onions, remove the seeds from your bell peppers and slice, core and slice your apple, and remove the seeds from your jalapeno and then slice it
  3. Place your onions, peppers, apples, and jalapenos in a 12 inch cast iron skillet or large pyrex baking dish
  4. Add your duck fat and lemon juice and mix well ensuring an even coating
  5. Sprinkle with salt and pepper to your taste liking
  6. Take your sausages and place them on your bed of vegetables
  7. Using a sharp knife, poke 5-10 holes around each sausage so they don't explode in your oven
  8. If you have a leave in meat thermometer, now is the time to insert it into one of your sausages
  9. Cover your pan or dish with aluminum foil and place in your preheated oven
  10. After 25 minutes remove the aluminum foil to allow the sausages to brown until they are finished
  11. I used a meat thermometer and mine took 35 minutes to finish to an internal temperature of 165 degrees Fahrenheit (73 Celsius)
  12. Remove from the oven when done and sprinkle with dried or fresh thyme and serve

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Comments

  1. How can i convert this recipe for the crockpot. I want to make it tomorrow while Im at work. Thanks!!!

  2. Wow! I made the sweet potato breakfast skillet this morning (I love my cast iron gear) and it was so good, I immediately made the sausage and onions so I’d have them for dinner tonight. I added spinach and omitted the jalapenoes, mainly because I didn’t have any. I used Sweet Italian Sausage. I am big on seasoning and saucing everything but had this just as it was and it is PHENOMENAL! Great recipe :-)

  3. I have made this several times and it is great. I hae always used a glass baking dish but I am curious, why do you suggest using the cast iron pan? I am making this again today or tomorrow and now have a cast iron pan so I am debating on using it instead of the regular dish.

  4. Some sausages are very high in carbs, so be careful which ones you use.
    If I have a craving for sausages, I use Black Farmer gluten free sausages from my local Sainsbury. They are 4g total carbs in a 6 sausage pack (400g). Thats 1g of carb per 100g, compared to 16g per 100g for Richmond Irish sausages

    http://www.theblackfarmer.com/gluten_free_products/gluten_free_sausages

  5. My husband and I loved this! I couldn’t find fresh jalapenos, so I used a couple slices of jarred ones, and omitted the lemon juice. This will be a staple in our home from this day forward!

  6. I found this recipe today and made it for supper. Super easy and delicious.!!!

  7. I’ve made this twice now using two differnt types of sausage. We LOVE it!!! So easy & so delicious!!!
    Thanks:-)

  8. All of the recipes of yours I’ve made have been great but omg this was the simplest and most delicious meal I have made in a while. With nothing to clean I have so much more time for activities! Thanks G!

  9. Christopher Iverson says:

    to double the recipe do you double the cook time? Still new to baking food so I’m not sure how the conversion goes…

  10. George, George, George – you make it so easy to follow paleo and really take the confusion out of what the heck to make. Not to mention – my not too enthused boytoy whom got dragged along into the adventure actually likes meals like this one here, it makes things so much easier without his griping. Kudos to this awesome receipe!

    PS. noted you cannot force people to eat healthy, and a lifestyle change is a decision you have to make and want on your own – said boy toy simply does not cook, so living together simply means he eats what I cook. :)

  11. So, I’m going camping next week and this looks like it could make a great camping meal. Do you think it would work if it was cooked in a foil packet?

  12. Brianna says:

    Made this tonight, but used some chicken breast I hadn’t cooked yet. It was excellent! I’m definitely going to be making this awesome dish regularly!

    Love your stuff, George!

  13. Just made this, delicious! The apple and lemon give it such great flavor to go with the sausage, peppers and onions.

  14. Marcella says:

    First, let me just admit that I am not the best cook and I rarely find something that I can make again. Secondly, I never take the time to write an online review, however this recipe is THAT good. I doubled the recipe hoping to have lunch for a few days, but we devoured most of it and had the rest for breakfast. It tastes even better the next day with a little hot sauce. This recipe is definitely going to be a staple for us.

  15. We usually brown the sausages in the skillet to release some fat to cook the veggies in. Then add them back in to finish them off.

    Next time I’ll see about adding some apples and duck fat to the mix. Thanks for the inspiration!

  16. This was totally amazing thanks George

  17. Made this for dinner last night. Loved the flavor the apples gave this dish! Definitely a winner.

  18. We made this last night and doubled it, and it was so insanely tasty! Much easier than cooking on the stove, and the apple addition was really nice.

    Guess who’s adding this to our weekly rotation! Thanks :)

  19. James Williams says:

    This was just down right amazing. Sooooo easy to prepare and the whole family loved it (trying to get the kids to eat healthily). I actually cooked the sausages before (I like to roast sausages) and then added them to the pot so that they were nice and brown. The lemon and apple made it magic. Only a recent convert to your website / Facebook page. So glad I did. Might try my hand at baking next.

  20. Kasaundra says:

    Can’t wait to make this. As soon as I finish my 21 DSD. This is the first one my list of things to try. Have some jalapeno cheddar sauasges in the freezer screaming to be made this way.

  21. NMCynthia says:

    I was just thinking about recipes to take along on our trip next week in our 5th wheel. This looks like it will suit our needs nicely … yummy good flavors, simple, and only ONE pan! Can’t beat that with a stick!!

    Thank you so much.

  22. I love sausages/hotdogs with onions and peppers and I used to eat them from the street carts at DTLA. I make these at home too and I love your addition of apples, I will have to try that next time!

  23. 3 genius ingredients… apple, jalapenos and DUCK FAT! You are a legend!

  24. Courtney says:

    Would any apple variety work? I assume green apple is preferable, but I wanted to check. I plan on making this over the weekend.

  25. I love sausage but rarely cook it because of the inevitable splatter and stove-top mess. This makes it sooo much easier and cleaner – I will definitely be trying this one!

  26. Terry Duncan says:

    You have made one of my favs much easier with the inclusion of smacking it in the oven. Thanks – can’t wait to make it again! Like the adding the apple idea too!

  27. One of my favorite meals because it’s so simple. I like that you added apple!

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