Sausages with Apples and Onions

This is one of my absolute favorite quick, one-skillet meals that I start craving every time it gets a bit chilly out. The tiny, sweet apples that crop up at the farmers' market in October just beg to be fried with some meaty, flavorful sausages to balance them out. To me, this dish is the epitome of comfort food, and it's so quick that I actually made it for breakfast not once, but twice this week. In case that means nothing to you, my mornings are usually a frenzied whirlwind of trying to get to the gym, feed Suz Monster, shower, wash my hair, answer urgent emails on my Blackberry whilst simultaneously brushing my teeth, etc. In other words, if I have time to make a recipe on a workweek morning, trust me, it's ridiculously fast and easy. And in this case, it's also more than substantial enough to eat for dinner, if you're so inclined. I love a recipe that multitasks, don't you? Recipe below serves four, but feel free to cut it in half and save some for leftovers if you're only cooking for one. xo

Sausages with Apples and Onions
From the Canal House Cookbook, Volume 5
Ingredients:
2 tablespoons olive oil
4 small yellow onions, halved lengthwise
8 fresh sausages, pricked (use your fave!)
4 small apples, peeled, cored, and quartered
Salt and pepper
Fresh sage, optional

Directions:

Heat the oil in a large heavy skillet over medium heat. Add the onions cut side down, cover, and cook until just tender and browned on the bottom, about 15 minutes.

Tuck the sausages and apples around the onions in the skillet. Season with salt and pepper. Use two skillets if everything is too crowded together. Cook over medium heat, turning the sausages and apples as they begin to brown, but leaving the onions in place. Take care to leave the onion halves whole. Continue cooking until everything is nicely browned, then reduce the heat to medium-low.

Cover the skillet and cook until the sausages are cooked through and the apples and onions are tender, 5–10 minutes. Adjust seasonings. Serve garnished with fresh sage, if you like.