Sausage and Onions

The Paleo Kitchen

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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.


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.

4.8 from 16 reviews
Sausage and Onions
Prep time
Cook time
Total time
Serves: 3-4
  • 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
  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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  1. This dish is awesome!! Never putting my Italian sausage in water ever again! Takes sausage and peppers to a new level!

  2. Love, love this dish! The flavor combos are super!
    I make it all the time!
    The only change is that I us bacon fat not duck.
    Thanks so much!

  3. I really loved this recipe! I even added a little cayenne along with the jalapenos and removed the salt for my own sake. It was delicious! My first recipe after hearing one of your talks and I’ll definitely be trying more!

  4. This was a fantastic dish! The first time we made it, it turned out perfect. The second time, for some reason, the pyrex glass dish I used became filled with liquid and the dish was kind of mushy. Can you help me figure out what I did wrong? Should I try a flat baking pan instead?

  5. I love how simple this was to make. It would be easy to prep ahead of time and throw in to the oven right before dinner time. My boyfriend loved it too, we used with mild Italian sausage and left out the thyme (just forgot) and really enjoyed it.

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