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Almost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed. The advice was, “Bake this sausage, so that you don’t lose all of the gooey cheese.” I did so and thought the sausage was fine. However, it wasn’t exciting, exhilarating, or really much more special than when I pan cook it.
So, imagine my surprise when I decided to try that method of cooking again and found the baked sausage to be the one of the most delicious dishes we’ve had at a Tapas Monday in ages. In fact, my husband raved about it for days, literally.
What made this batch of baked sausage so different? I believe there are two key pieces.
- The type of sausage- We bought tomato and provolone sausage at Tuscan Market. This sausage seemed like it was more flavorful than the other sausage we had bought. However, it could be because of reason 2. . .
- A base of onions- Instead of baking the sausage alone in the pan, I placed a layer of sweet onion slices on the bottom. Any cheese that escaped the sausage casings was absorbed by and mingled with the onions.
This version of baked sausage was exciting, exhilarating, special!
The funny part about this dish is how simple it was to make. The prep time was under five minutes, and then it just needed to bake for a while. The amount of effort put into this dish is immensely disproportionate to the amount of flavor it delivers. Be sure to try this cooked method to wow your fellow diners and yourself, of course.
- 1 medium sweet onion
- 1 Tb. olive oil
- 1 lb. pork sausage, preferably with cheese
- salt & pepper
- Preheat oven to 400.
- Cut onion into rings or slices.
- Transfer onion to baking dish with at least 2-inch sides. Add olive oil and toss to coat.
- Spread onion into an even layer on bottom of pan.
- Place sausage on top of onions.
- Season with salt and pepper.
- Cover with foil and bake for 40 minutes or until sausage is thoroughly cooked.
