55 minutes
A delightful dish from Catalonia featuring savory pork sausages paired with sweet caramelized onions.
Pork Sausage
pieces
Large Onion, sliced
each
tablespoons
1. Prepare and Cook Sausages
Start by pricking each pork sausage in two or three places with a pointed knife. This helps prevent them from bursting while cooking. Place the sausages in a large skillet with a little bit of oil and cook them over low heat for about 20 to 25 minutes. The low heat is crucial here; it ensures that the sausages cook evenly and achieve a beautiful, golden-brown color without burning. You’ll know they are ready when they are cooked through and well-browned on all sides.
2. Prepare Onions
While the sausages are cooking, take the time to prepare your onions. Cut the onions in half and then slice them thinly.
3. Cook Onions
In another large skillet, heat 3 tablespoons of olive oil over low heat and add the sliced onions. Cover the skillet and let the onions cook for about 30 minutes, stirring occasionally. The onions need this slow cooking to soften and release their natural sweetness.
4. Caramelize Onions
Once the onions have softened, remove the lid from the skillet and turn the heat up to medium. Continue to cook the onions, stirring often, for an additional 15 minutes. This step is where the magic happens—the onions will turn a rich, brown color and develop a sweet, caramelized flavor as they cook.
5. Serve
When everything is ready, serve the sausages hot with a generous heap of caramelized onions on top. This dish is a wonderful blend of savory and sweet, showcasing the simple yet robust flavors of Catalonia. Enjoy!
The sausage is the star of the dish, so opt for high-quality, artisanal, or freshly made pork sausages. Look for ones with a high meat content and natural casings for the best texture and flavor.
Patience is key! Cook the onions slowly over low to medium heat to coax out their natural sugars. This process can take upwards of 30-40 minutes, but the result is a deep, sweet, and complex flavor that can't be rushed. Stir occasionally to prevent burning and add a pinch of salt to help draw out moisture.
Sear the sausages over medium-high heat to develop a nice crust, then reduce the heat to medium-low to cook them through evenly without burning the exterior. You can finish cooking them in the oven if they are particularly thick, ensuring they are cooked evenly without over-browning.
After browning the sausages, use a flavorful liquid like white wine, sherry, or a local Catalan beer to deglaze the pan. This will lift all the delicious browned bits (fond) from the bottom of the pan, adding depth to the sauce that will coat your sausages and onions.
Traditional Catalan cuisine often incorporates herbs like thyme and rosemary. Fresh herbs can make a big difference—add them towards the end of the caramelization process to infuse the onions with their aroma without losing their essence.
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