This meal made Benjamin all sorts of happy. In fact, I think it was more loved by him than the steak and poblano pepper meal we made a few nights before to celebrate Valentine's Day. It's a simple meal that should not be messed with- I followed Martha's instructions more closely than usual and the results were delicious. This paired with Yorkshire Pudding and a salad I have yet to mention and the meal was really well balanced.
Without further ado- or in real life terms- before the baby wakes up... here's the recipe thanks again to Martha Stewart.
Ingredients You'll Need:
- 1 tablespoon extra-virgin olive oil
- 8 sweet Italian sausages (mine said mild)
- 2 large red onions (a little over a pound) cut into half-inch thick slices
- 1 tablespoon flour
- 1 1/4 cups chicken stock
- 2 tablespoons red wine vinegar
- coarse salt and black pepper
- Heat oil in a skillet on medium-high and then add the sausages, allowing to cook on one side for about 4 minutes. Next add the onions then flip the sausages, cooking for another 4 minutes.
- Turn the heat down to medium-low and allow the sausages to cook 8-10 minutes longer until done, stirring occasionally. Remove the sausages and tent them with foil to keep them warm.
- Raise the heat to medium-high and to your onions add the flour. Stir that for one minute then add the stock, bringing to a simmer then add in the vinegar. Season with salt and pepper to taste.
- Plate your sausages, pour the gravy on top, and enjoy!
To serve this with the Yorkshire puddings so that the timing all works out make your pudding batter and while it's resting chop the onions. While the puddings bake (about 25-30 minutes) cook your sausages and gravy. The sausages should be done about the same time as the puddings which will result in yet again, all kinds of happiness.
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