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Sausages with Caramelized Red Onions and Radicchio

Sausages with Caramelized Red Onions and Radicchio

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  • 2 teaspoons olive oil, divided
  • 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
  • 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
  • 3 tablespoons balsamic vinegar
  • 4 fully cooked chicken-apple sausages (about 3 ounces each)

Recipe Preparation

  • Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

  • Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

  • Serve onion-radicchio mixture alongside sausages.

Recipe by Myra Goodman, Sarah LaCasse,Reviews Section

Sheet-Pan Italian Sub Dinner

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.

Sweet and Savory Meet in This Sheet-Pan Dinner

Apples, shallots and Italian sausage are roasted together in this satisfying meal that can be prepared in under an hour.

January is often a “reset” month when it comes to cooking — an exciting time for broccoli and spinach, less so for filet of beef and cinnamon rolls. But after almost a year of pandemic cooking and a holiday season notably devoid of festivities, maybe a better goal for 2021 is just to find easier ways to get dinner on the table.

For that, there’s the sheet-pan dinner. It’s not a new concept. It’s just a great way to cook. And this recipe for sausages with caramelized shallots and apples is sheet-pan cooking at its most successful. It calls for only six ingredients (plus salt and olive oil) and doesn’t even require a mixing bowl, allowing you to make a delicious dinner with minimal groceries, chopping and cleanup.

Apples and shallots hit the pan first and roast, softening slightly, before being tossed with rosemary and whole-grain mustard. The sausages are arranged on top, and everything cooks together until the shallots are caramelized and the apples are soft and sweet. A drizzle of apple cider vinegar brightens the dish and balances the richness.

This recipe works well with sweet or hot Italian pork sausage, or raw chicken or turkey sausages. But steer clear of precooked sausages: Part of this dish’s appeal is the way the sausage juices flavor the apples and shallots as they roast. On that note, a mix of sweet-and-tart, red-and-green apples is nice here, but the recipe works with most varieties. (Just avoid tender-fleshed apples like McIntosh, which fall apart completely as they cook.) Fresh thyme would work instead of rosemary if that’s what you have on hand.

For a light dinner, serve everything alongside a green salad — maybe a wintry mix of arugula and radicchio — with a medium-bodied white wine or crisp hard cider. Or, for a heartier dinner that nods to a classic French bistro dish, pile the sausages, apples and shallots on top of Le Puy or Beluga lentils simmered with bay leaf and garlic.

However you serve it, this dish is a reminder that simple is often best, and a weeknight dinner made with few ingredients and fewer pans is even better.

Chicken Breast Valdostana with Braised Lentils

22nd January 2021

Chicken Breast Valdostana with Braised Lentils Ingredients: For the Braised Lentils with Spinach: 2 cups brown lentils 2 small onions, diced (about 1 and 1/2 cups) 2 medium carrots, peeled and diced (about 1 cup) 1 stalk celery, trimmed and diced (about 1 and 1/2 cups) 2 bay leaves Salt 1/2 cup chicken stock or […]

Rose di radicchio (Radicchio “Roses” Stuffed with Sausage)

I like to think that I have a good knowledge of Italian cookery but, every once in a while, I stumble on a dish that I’ve never heard of, let alone tried. So it was with a recent blog post from fellow blogger Judy Witts, whose blog Over a Tuscan Stove is one of my favorites. When I saw her recipe for radicchio ‘roses’ stuffed with sausage, taken from a cookbook by a local winemaker, I knew I had to try it. And when I did try it, I knew I had to share it with my readers. Besides the first step—opening up the radicchio into a ‘rose’ so it can hold its stuffing—the recipe could hardly be simpler. And the flavor combination—the sweet and savory sausage playing off the slight bitter vegetable—is truly spectacular. It may not be the prettiest dish I’ve seen, but it is one of the tastiest I’ve tried in quite a while.


  • 1 large radicchio di Chioggia (about 300g/10oz)
  • 2 large mild Italian sausages (about 150g/5oz each) or an equivalent amount of loose sausage meat
  • Olive oil
  • Salt and pepper
  • Red wine for deglazing (optional)


Trim off the off centimeter or so of the radicchio to expose the leaves, then working very gingerly starting from the center, nudge the leaves apart so they begin to spread apart. Continue until the leaves have opened up quite a bit into the semblance of the petals of a burgundy-colored rose. (Don’t rush the operation or you may rip the delicate leaves.)

Squeeze the sausage meat of its casings and, as you go, slip bits here and there among the leaves, pushing the meat down well into the radicchio so it stays in place. Continue until all of the leaves have at least a bit of sausage and the sausage has been used up. Lay the resulting ‘rose’ on a cookie sheet or baking pan. You should wind up with something like this:

Drizzle the radicchio ‘rose’ with olive oil and season well. Place it in a moderate oven (180C/350F) for about 30-40 minutes, until the sausage is cooked through and has caramelized, and the tips of the leaves have crisped and nicely browned as well. (If you have a convection function, use it.)

Serve on a platter, if you like garnished with some raw leaves for color. If you like, you can deglaze the pan with red wine and drizzle the resulting sughetto over everything.


There are two main varieties of radicchio. The kind from Chioggia, round with tightly packed leaves a bit like a cabbage, is the kind you want for this dish. (The other kind, from Treviso, is long and slender with loose, delicate leaves. It is wonderful in salads—superior, to my mind, than the Chioggia variety, but not very suitable for stuffing. It is also much harder to find Stateside in any event.)

You can use any sausage you like. The butcher’s counter at my local store had some ‘mild Italian’ sausage, made in-store, seasoned with a bit of garlic and little else it combined perfectly with the slightly bitter flavor of the radicchio. If your sausage does not have garlic in it already, you can add a bit of minced garlic, or sautéed onion if you prefer. (Judy tells us that the original recipe, in fact, calls for a bit of sautéed onion.)

Both radicchio and sausages vary tremendously in size, so you’ll need to use your good judgment depending on what you find at the market. The radicchio I found this morning was quite large and, when stuffed, provided an ample secondo for two persons. If you find a small one, you may find it only provides for a single portion. Of course, it all depends on how hungry you are and whether you are eating Italian style, with a primo before and some fruit or dessert afterwards. And, of course, you can add more or less sausage as you prefer. I loaded up my radicchio ‘rose’ until it fairly groaned with sausage, but you can add much less for a lighter dish. A 1:1 ratio of vegetable to sausage by weight works well.

Place the second stock pot in the sink and place the colander on top. Allow the pasta water to drain into the second stock pot. Return the spaghetti to the first stock pot and set it aside, off the heat, while you prepare the Italian sausages. Discard the bay leaf and rosemary sprigs.

Heat a 12-inch-diameter saute pan for one minute on medium-high. Add 2 tsp. of extra-virgin olive oil and heat for one additional minute before adding the Italian sausages to the pan. Saute the sausages until the entire surface browns.

Slicing the cauliflower and radicchio with a food processor means this salad couldn't be easier to throw together.

Feel free to swap in other nuts for the hazelnuts, like almonds or walnuts, depending on your preference.

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Sheet Pan Sausage, Peppers, and Onions

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 2 to 4

Ingredients US Metric

  • 1 medium (about 7 oz) red bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
  • 1 medium (about 7 oz) orange bell pepper, seeded and cut into slices 1/4 inch (6 mm) thick
  • 1 medium (about 9 oz) sweet onion, cut into slices 1/4 inch (6 mm) thick
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 4 sweet or hot Italian sausage links, or a combination
  • Sausage or pretzel buns, for serving (optional)
  • Spicy mustard, for serving (optional)


Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil.

On the prepared baking sheet, combine the peppers and onion. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread in a single layer. Place the sausages on top.

Roast until the sausages and cooked through and the vegetables are tender, 25 to 40 minutes.

Taste the vegetables and adjust the seasoning, if desired. Serve with the sausages (and buns and mustard, if using).

Recipe Testers' Reviews

This recipe transported me straight to Fenway Park. It really does taste like a ball-park sausage. And this is a great last-minute dinner when you want something tasty but quick.

I baked the sausage mixture for 30 minutes but found that the sausage, although cooked through, didn’t have that great outer brown color so I put my pan under the broiler for 2 minutes and the sausages then looked great as well as tasted great.

I mixed the vegetables right on the sheet pan, sprinkled with olive oil, and tossed them. It worked fine. It was about 3 servings or 2 servings for hungry folks.

Hubby came home from work, saw the sheet pan of cooked ingredients, and immediately said, "Wow! That looks fantastic." To me, it reminded me of all the mouthwatering smells from the hot dog carts outside of concert arenas, you know, when the show has ended and you grab one before the long drive home.

I used 3 bell peppers, as I know my family likes more peppers with their sausage sandwiches—1 red, 1 orange, and 1 yellow. I cut them into long strips between 1/4 and 1/3 inch thickness. I cut 1 the sweet onion into strips of 1/8 to 1/4 inch so they'd melt down, as we like a deeper, more caramelized onion.

I used 1 pound hot Italian sausages and served them on a toasted pretzel bun with yellow mustard and sauerkraut. We wanted the veggies cooked a little longer so increased the roasting time an additional 15 minutes. It probably would have been fine increasing only 10, but I got sidetracked. Fortunately, everything came out fine.

This recipe was so easy and delicious it will definitely be in the "make again and again" category of go-to meals.

We make sausage and peppers roasted in the oven on a sheet pan quite often. For us, the only difference is that it seems like more of a dinner meal if we serve it on a plate with a salad or green vegetable on the side rather than creating a sandwich. In place of the bun, for a starch component, we include diced potatoes, about 1 1/2 inch in size (any type of potato will do), which brown up nicely right on the sheet pan along with the other ingredients. Of course, serving it on a bun, especially a pretzel bun, makes a great version of this dish for a casual meal.

To make the dish even more interesting and to our liking, I use my own homemade sausage (no need to fuss with casings, I just make little patties and place them on the baking sheet,) but any type of store-bought sausage that you like will do. Be sure to use some red, yellow and/or orange bell peppers to brighten up the dish and add more flavor (versus the green ones that are not as sweet or flavorful.)

This is definitely a recipe I will be adding to the circulation. It was so simple to put together and required little prep or clean up. Most stores only sell pre-cooked sausages these days, so finding some were a little difficult, but once it was placed into the oven, it was hands-off.

Next time, I would pop it under the broiler for a few min to get the outside of the sausages well colored and slightly better texture.

I used hot Italian sausage links. I served it with a fried egg on the side, but next time will pick up some GF sausage buns.

I make a similar recipe to this, but done in a skillet, so I was keen to try this recipe. It is very easy to pull together and what I really liked was popping it into the oven and setting the timer for 30 minutes. (While the sheet pan dinner cooked, I made mashed potatoes.)

The dinner was a hit in our house and I think it will be the same in yours!

I got two servings. I used mild Italian sausages and served them with mashed potatoes (russets).

I LOVE peppers and onions, but for whatever reason never think to make at home. This recipe not only provides a great way for how to do that, but it also manages to be hands-off after throwing the pan in the oven. Odds are you'll have the pan ready to go in the oven before it's done preheating. With 5 minutes of prep to get it in the oven and a 30-ish minute cooktime, this is a Weeknight Winner at its finest.

I never know how much heat a “hot” Italian sausage is going to pack, so I bought mild links and then seasoned the pepper and onion mix with 1/8 teaspoon of crushed red pepper flakes. We had ours with toasted bratwurst-style buns and spicy mustard, but I think next time we'll have them without the buns, as it can be a little messy to eat.

I gave everything 35 minutes just to get a slightly more caramelized edge on my vegetables. Loved the color and flavor they got with no stirring.

This sandwich was a blast from my past. I come from a place where street fairs as well as Italian delis sold grilled sausage, peppers, and onion sandwiches. You could smell them before you even got very close to where they were sold. Anytime I wanted to recreate these, I had to cook everything separately, or so I thought. This recipe showed me that that is not the case. To cook everything on the same sheet pan was so very convenient.

I tossed my orange bell pepper strips, red bell pepper strips, and onion slices together on my sheet pan. I then added olive oil, Diamond Crystal Kosher salt, and freshly ground pepper. I mixed everything together again, and then spread it all out evenly, before putting it into the oven. I roasted everything for 30 minutes, took the sheet pan out, stirred the onions and peppers, turned my sausage links over, and placed the sheet pan back in the oven for another 30 minutes. At that point, the vegetables were tender and everything was a bit caramelized. It was a feast for the eyes as well as the nose!

I bought brioche hot dog buns, with which to make these sandwiches. The buttery flavor and soft texture made for the perfect sandwich. The roasted peppers, onions, and sausages, along with some wonderful spicy mustard, made for one fabulous lunch. An icy cold pilsner, was the perfect match.

I used 2 hot Italian sausages, and 2 sweet Italian sausages the first time I made this. The second time I made this (yes, I made it a second time), I used 2 Calabrese and 2 cured pork sausages. There will be a third time, sometime soon. I’ll use whatever sausages suit my fancy at that time. It’s safe to say that an icy cold lager will accompany it.

This is one of those recipes that’s so simple it almost doesn’t even need to be written down, but you can still get away with saying you cooked something. Pick whatever sausages and buns suit your fancy, and you’ve got an easy weeknight dinner.

I used hot Italian sausage. The sausages were done at 30 minutes and the veggies were cooked but not browned. I took out the sausages and left the veggies in for 10 minutes longer. The pan was a little crowded so they mostly just steamed with the sausages on the pan the extra cooking removed some extra water and added a bit of charring to the tips.

I served these with toasted buns and spicy brown mustard as suggested. I tried one without mustard and that was just as tasty. I also made a side of asparagus (blanched for a minute, then quickly cooled to stay crunchy) with lemon vinaigrette. Served 2 hungry people.


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Parsnips and Pork

This winter’s kitchen garden has offered a steady supply of parsnips beginning when the deep cold of early December transformed these sturdy roots from starchy to sweet and continuing on through more freezes and thaws. There’s one more row left to take us to spring so still opportunities to experiment with parsnips in the kitchen. Lately I’ve discovered how tasty parsnips are with pork. Roast pork with potatoes and parsnips is lovely but sausages and parsnips are really good too.

One recent evening I had some leftover roasted parsnips, some spicy pork sausage meat and dinner to make. A quick Google search turned up a recipe for Orecchiette with Sausage, Chard, and Parsnips that confirmed my sense that sweet, caramelized parsnips and crispy fried sausage would be a great combination on pasta. There was more red mustard than chard in the kitchen garden so I sautéed that in some of the fat left from frying the sausage, returned the sausage to the skillet, added roasted parsnips, heating for a few minutes until both were warm, then added the cooked orecchiette and served this delicious combination with lots of grated Parmesan. I think the red mustard was actually a better choice than the chard. Chard’s sweetness would have matched the parsnips’ while mustard’s spiciness joined with the sausage for a stronger sweet/spicy contrast. My only regret is that I didn’t get a photo before we started eating.

With the memory of this delicious meal still in my mind and plans to experiment further with parsnips, pork and pasta, I was delighted to find Melissa Clark’s recipe for pasta and parsnips in the next morning’s New York Times. She combined roasted parsnips, bacon and leeks with heavy cream, grated Parmesan and chopped parsley and served this rich sauce on bell-shaped campanelle pasta. I substituted sausage for bacon, orecchiette for campanelle, red onion for leeks, and added fava beans for some green but totally followed her advice for reducing the cream until it thickened to a sauce around the sausage and vegetables. This creamy version probably isn’t quite so healthy as the red mustard one but very comforting all the same. I’ll make both again and will even follow Clark’s recipe exactly next time. And I’ll try to remember photos.

There’s one more parsnip and sausage recipe I want to try, this one from Nigel Slater’s Tender, A Cook and his Vegetable Patch (2009) p. 353. He simply browns then bakes parsnips and sausages together with a little onion and stock. It sounds wonderfully satisfying and a perfect meal for our lingering winter.

Another Supper of Young Parsnips and Sausage

A few sprigs of thyme

Pre-heat the oven to 375 degrees.

Peel the onions and slice them in half from root to tip, then cut each half into six or eight pieces. Soften them slowly in the oil in a flameproof baking dish or roasting tin over a moderate heat.

While they are softening, peel the parsnips and cut them into short, thick chunks, about the length of a wine cork. Add them to the onions and leave to color, turning up the heat a little if needs be. Remove the onions and parsnips from the pan.

Cut each sausage into three, put them in the pan, adding a little more oil if it appears dry, and let them color. Return the onions and parsnips to the pan. It is important everything is a good color before you proceed. Strip the leaves from the thyme and stir them in, together with the stock. Bring to the boil briefly, then put in the oven to bake for 35-40 minutes, until the sausages are cooked right through, the parsnips are tender and the stock has reduced a little.


- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.

Watch the video: Πως να κάνουμε καραμελωμένα κρεμμύδια. Yiannis Lucacos (August 2022).