- 4
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 8 sweet Italian sausages (2 pounds total)
- 1 pound red onions, cut into 1/2-inch thick slices (2-1/2 cups)
- 1 Tbsp. all-purpose flour
- 1-1/4 cups chicken stock, homemade or low-sodium store bought
- 2 Tbsp. red wine vinegar
- Coarse salt and freshly ground pepper
Preparation
Step 1
Heat oil in a large skillet over medium-high until hot but not smoking. Add sausages in a single layer. Brown them on one side, about 4 minutes, then add onions, nestling them around sausages. Turn sausages, and cook on opposite side until browned, about 4 minutes.
Reduce heat to medium low; cook, stirring onions occasionally and turning sausages as necessary, until onions are tender and sausages are cooked through, 8 to 10 minutes. Transfer sausages to a plate (leave onions in skillet); tent with parchment, then foil, to keep warm.
Raise heat to medium-high. Add flour to pan; cook, stirring, 1 minute. Whisk in stock and bring to a simmer, then stir in vinegar. Season with salt and pepper. (You should have 2 cups gravy). Divide sausages among plates; spoon gravy over.