Prep Time: 10 min

Cooking Time: 30 min

Serving Size: 3 to 4 portions

Savory, salty pork sausage. Sweet caramelized onions. This dish is so basic, but so delicious.

The Sausage

I used a Brazilian spiral pork sausage for this recipe, but you can use nearly any sausage you’d like. If spiral sausage is unavailable, you can use links as well. Make sure you’re using a cased, uncooked sausage.

Special Equipment

3 qt or 5 qt Braiser

Ingredients

2 Tbsp Olive Oil
1 Yellow Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
1 lb Uncooked Spiral Sausage
2 Tsp Smoked Paprika
½ Cup Chicken Stock, divided
Salt & Pepper
¼ Cup Parsley

How To

Heat the oil in the braiser on medium heat.
While the oil warms, medium slice the peppers and the onions. Add them to the braiser. Add the smoked paprika, and salt and pepper to taste.
Cook the peppers and onions about 8 minutes until they begin to soften, stirring every so often.
Push the peppers and onions to the side of the pan and carefully add the sausage to the braiser. Allow the sausage to begin undisturbed on one side, 5 to 7 minutes. Stir the vegetables every so often to ensure they don’t burn.
Add ¼ cup of the chicken stock to the braiser to help loosen the sausage from the pan. Carefully flip the sausage and cover for 5 to 7 more minutes.
Remove the cover and check the moisture in the pan. If it seems dry, add a splash more chicken stock.
When the sausage is cooked through, cooking time will depend on the size of the sausage, remove the braiser from the heat and sprinkle with roughly chopped parsley. Enjoy!

Serving Suggestions

Pair this with roasted potatoes and some fresh or sautéed greens. You could also serve this with some crusty French bread or rolls.