Italian sausages with pear-escarole salad and honey mustard

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

20 Minutes

Caramelized onion rings are a dream topping for these seared sausages, but they can take an age to achieve the right color on the stove. Here, Chef Justine smartly speeds things up by tossing the onions with balsamic vinegar, then roasting them. The vinegar’s natural sugars, plus the heat of the oven, helps the onion rings caramelize in a fraction of the time.

Ingredients

  • 1 red onion
  • 2 tablespoons balsamic vinegar
  • Two 4-ounce mild Italian pork sausages
  • 1 head escarole
  • 1 d’Anjou pear
  • ¼ cup walnuts
  • Honey mustard vinaigrette base (whole-grain mustard - honey - sherry vinegar)

Instructions

1

Roast the onion rings

Heat the oven to 425°F.
  • Peel the red onion; cut it crosswise into ¼-inch-thick rounds, then separate the rounds into rings.
On a sheet pan, drizzle the onion rings with the balsamic vinegar and 1 tablespoon oil. Season with salt and pepper and toss to coat. Spread the onion rings in an even layer and roast in the oven, turning once, until tender and caramelized, 12 to 15 minutes. While the onion rings roast, prepare the sausages.

2

Cook the sausages

  • Pat the sausages dry with a paper towel. Prick them with a fork.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning occasionally, until well browned and cooked through, 10 to 12 minutes. While the sausages cook, prepare the salad.

3

Make the salad

  • Trim the root end from the escarole; separate the leaves.
  • Cut the pear in half, remove the core, and cut the fruit into ¼-inch-thick slices.
  • Coarsely chop the walnuts.
In a bowl, whisk the mustard vinaigrette base with 2 tablespoons oil and season with salt and pepper. Add the escarole, pear, and walnuts and toss to coat. Season to taste with more salt and pepper, if needed.

4

Serve

Transfer the sausages to individual plates. Top with the onion rings and serve with the salad on the side.

Nutrition per serving: Calories: 730, Protein: 18 g, Total Fat: 55 g, Monounsaturated Fat: 30 g, Polyunsaturated Fat: 12 g, Saturated Fat: 11 g, Cholesterol: 35 mg, Carbohydrates: 43 g, Fiber: 13 g, Added Sugar: 6 g, Sodium: 1280 mg

Contains: tree nuts

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