Ingredients:

  • 1 lb beef or vegetarian sausages
  • 1 tbsp neutral oil
  • 1/4 cup water
  • 1 medium yellow onion, thinly sliced
  • 1 tsp cracked black pepper

Instructions:

  1. Remove the beef or vegetarian sausages from the refrigerator 15 minutes before cooking to prevent thermal shock.
  2. Heat 1 tbsp neutral oil in a 12-inch heavy-bottomed skillet over medium heat until the oil shimmers.
  3. Carefully place the sausages in the pan and use tongs to rotate them every 2-3 minutes until deeply browned on all sides.
  4. Pour 1/4 cup water into the pan, immediately cover with a lid, and lower the heat to medium-low; simmer for 5-8 minutes.
  5. Remove the lid and increase the heat back to medium; continue to fry for 2 minutes until the water has evaporated and the skins regain their crisp texture.
  6. Add the thinly sliced yellow onion and 1 tsp cracked black pepper to the pan, sautéing them in the rendered fats until the onions are caramelized.
  7. Remove from heat once an instant-read thermometer confirms the internal temperature has reached 160°F (71°C).