Sausages w Caramelized Onion Sauce

About

Use this Keto recipe when you’re planning your meal prep. These sausages with caramelized onion sauce make a great main component to a Keto lunch you want to heat up easily later in the week. Plus, you can make the recipe in larger batches without adding additional time to the cooking process. The serving size for the recipe is just one sausage link with onion sauce. This makes it easier for you to include as many servings as you’d like to eat in your food log. Choose your favorite style of pork sausage, which can come in individual links or large links cut into pieces. The sausage is stewed in a caramelized onion sauce that cooks down for 30 minutes, so every bite melts in your mouth. Keep this Keto recipe in mind the next time you’re having a barbecue or grill day as well! Anyone will enjoy juicy sausages with caramelized onions.

How Do Onions Become Caramelized?

There are many vegetables that can caramelize when you cook them, but onions arguably taste the best. Even vegetables that are Keto still have some carbohydrates, which is really sugar at the end of the day. When vegetables cook in heat, they release sugar which then cooks in the pan. Caramelized onions are brown from the sugar released from the onions, which then cooks in the heat – just like caramel candy – which is why they taste so good. Don’t worry, this doesn’t make your veggies any less Keto, just tastier.

Sausage Suggestions For This Recipe

There is a little wiggle room to choose a style of pork sausage you enjoy for this recipe. There are Italian, Eastern European, and American styles of sausage that all fit in this category and share equal macros. If you’re choosing typical Italian sausage, avoid spicy or flavored options because those may have more carbohydrates per serving. Individual links in casings are best for this option. Eastern European smoked sausages, such as Kielbasa, can also work in this recipe. Make sure there is pork in your sausage and not only beef. Both German and American styles of brats or a good choice, but make sure you are choosing a plan style. Avoid stuffed brats or anything that implies sugar, like “apple” or “honey” flavored brats.

Ingredients

2 tablespoon butter, unsalted
2 oz yellow onion
¼ teaspoon, chopped garlic
1 dash black pepper
1 tablespoon worcestershire sauce
3 large link – bun or griller size sausage, pork and beef, fresh
½ cup beef broth

Instructions

Start by caramelizing the onions, since this will take the longest part. Melt the butter in a shallow pan over low heat. You’ll need to keep the heat “low and slow” throughout the recipe, and this is important to keep in mind. When the butter is melted, add very thin-sliced onions to the pan. You can use a kitchen mandolin, paring knife, or any sharp utility knife to achieve thin slices. Stir the onions around in the butter, and place a lid on the pan.
Let the onions cook in the butter, undisturbed over low heat until they turn yellow and a little transparent. If the onions start to burn or turn dark before they reach this point, reduce the heat. After the onions reach some transparency, give them a quick stir before returning the lid to the pan, keeping as much heat trapped as possible. Repeat this process of giving a quick stir and leaving the onions to cook until you see a caramelized color starting to take place. This may take up to 15 minutes. Once your onions have begun caramelizing, stir minced garlic, pepper, and Worcestershire sauce into the pan.
Place the lid over the pan again, and let the sauce bubble over low heat for 1-2 minutes. While this is occurring, place 3 pieces or links of your preferred style of pork sausage in a new pan over medium-high heat. Let the sausage cook on all sides until they char and may even burst slightly. When the sausages have reached this stage, leave them aside to rest. Don’t worry, they will cook for longer a little later.
By now, the onion sauce should be reduced and the onions will be clearly caramelized with a jammy texture. Pour the beef broth into the sauce and return the lid once more to the pan. Turn the stove heat up until the sauce is bubbling again. Place the sausages into the onion sauce, and use a spoon to ladle some of the onions and sauce over them. With the lid on, let the sausages and onion sauce stew together for about 5 minutes. The sauce will have reduced a little more, leaving a jammy onion liquid that can be spooned over the sausages for serving.