Braised Onions and Sausages


  • Makes4 to 6 servings


  • 4 to 6 large sausages, preferably Italian or debreziner

  • 3 large onions

  • 1 red sweet pepper

  • 1 green sweet pepper

  • 2 tbsp brown sugar

  • 3/4 cup apple juice, or apple cider

  • 1 tsp to 1 tbsp Dijon mustard

  • 1/2 tsp salt


  • Lightly coat a large wide saucepan with oil and set over medium heat. Prick sausages with a fork, then place in pan. Turn often until browned, 6-7 minutes. Meanwhile, slice onions in half. Place, cut side down, on a cutting board. Thinly slice into strips. Core and seed peppers, then slice into thick strips. When sausages are browned, add onions and peppers to pan. Sprinkle with sugar. Stir frequently until onions start to soften, 4-5 minutes.

  • Add juice (or cider), Dijon and salt. Stir until mustard is blended in. Boil gently, uncovered, and stirring often, until liquid is reduced by half and sausages are cooked through, 5-6 minutes. Great with hunks of pumpernickel and sliced dill pickles.

  • Makes 4-6 servings.

  • In a serving: 355 calories, 15.7 g protein, 24.3 g fat, 19.0 g carbohydrates, 1.7 mg iron, 2.0 mg zinc

This article was originally published on Jan 01, 2010

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.