Ingredients

• 2 pounds Italian sausage links, sweet or hot
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh Italian parsley
• Italian rolls or crusty bread for serving, optional
• Whole-grain or Dijon mustard for serving, optional

Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the sausage links and brown them well on all sides, about 8–10 minutes.
2. Remove the sausage temporarily. Add the sliced onion to the same skillet and cook until softened and lightly caramelized.
3. Stir in the garlic and oregano. Cook for about 30 seconds, just until fragrant.
4. Return the sausage to the skillet and turn it through the onions and garlic so the links are coated with the pan juices.
5. Add about 1/3 cup water to the skillet, reduce the heat to medium-low, and cover loosely. Cook another 10–12 minutes, turning the sausage occasionally, until completely cooked through. Remove the cover for the final few minutes so any remaining liquid cooks away and the sausage can brown again.
6. Taste the onions and pan juices and season lightly with salt and black pepper. Finish with chopped parsley.
7. Serve directly from the skillet, alongside roasted potatoes or vegetables, or tucked into warm Italian rolls with the caramelized onions.