Cooking sausages with a little water before you brown them is a tip I picked up from Rachel Ray. It helps to ensure that the sausage is cooked all the way through, followed by a good sear on the outside. Choosing chicken sausage over pork sausage, and sweet potatoes over white potatoes, make this a lighter meal too!
The following serves 2:
- 1 package chicken sausage – I like to use hot, but you can use sweet / mild if you prefer
- 1 onion, sliced
- 2 sweet potatoes, scrubbed and dried
- Extra-virgin olive oil
- Couple of cloves of crushed garlic
- 1/4 tsp Rosemary
- 1/4 tsp Kosher salt
- 1/2 tsp Paprika
Heat oven to 425 degrees.
Slice each sweet potato lengthwise into 8 or so pieces. Crush a few cloves of garlic and add to a Tbsp or so of oil along with some rosemary, either fresh or dried – whatever you have on hand. Let the garlic and rosemary flavor the oil for a few minutes. Toss fries with the oil mixture and season with salt and paprika.
Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes. Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more.
While the potatoes are baking, add the sausages to a large skillet and pierce the casings with a fork. Add 1/2-inch to an inch of water to the pan. Bring to a boil, cover, reduce heat to low and simmer for 10 minutes. Drain the water and return skillet to the stove. Raise heat to medium-high and add a little oil to the skillet. Brown the sausages until outsides is crisp all around. Remove from heat.
Meanwhile in another large skillet, heat a little oil over medium-high heat and add onion. Cook onions, turning occasionally for 10 minuets. Season with salt and continue cooking until they start to brown, turning occasionally (you don’t want to turn too much or they won’t brown).
Add sausages to the onions. Cook for another few minutes.
Serve sweet potato fries along-side the sausage and carmalized onions.