Sausage with Caramelized Radicchio and Onions

20 Reviews
69% would make this recipe again

Radicchio's slight bitterness is balanced here by the sweetness of the caramelized red onions.

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Preparation : 10 min Cooking : 20 min
320 calories/serving

Ingredients

1 red onions, thinly sliced 150 g
1 radicchio (red chicory), thinly sliced 300 g
1 tsp butter, unsalted 5 g
4 tsp olive oil 20 mL
3 chicken sausages, or Toulouse, mild 220 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp wine vinegar 15 mL
1 tbsp balsamic vinegar 15 mL

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the vegetables: Thinly slice the onions and radicchio. Set aside separately.
  2. Heat the butter and half of the oil in a skillet over medium-low heat. Add the onions then sauté with frequent stirring until they are softened and golden-coloured, about 20 min.
  3. While the onions cook, prepare the sausages. Prick them in a few spots using a fork then put them in a saucepan. Cover the sausages with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water and pat them dry.
  4. Heat the remaining oil in another skillet over medium heat. Add the sausages and sauté 4-5 min, until they become golden-coloured. Turn them a few times while cooking. When they are done, keep them warm while the onions continue to cook.
  5. Add the radicchio to the onions and sauté until it is wilted, about 5 min. Add the two vinegars and cook over medium-high heat until the liquid is absorbed, about 1 min. Season with salt and pepper to taste. Serve the onion-radicchio mixture alongside the sausages.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

320

Fat

18 g

28 %

Saturated 4 g
+ Trans 0.5 g

23 %

Cholesterol

90 mg

Sodium

670 mg

28 %

Carbohydrate

14 g

5 %

Fibre

2 g

9 %

Sugars

5 g

Net Carbs

12 g

Protein

25 g

Vitamin A

104 %

Vitamin C

27 %

Calcium

6 %

Iron

18 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives 3
Fats 3 ½
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Reviews

20 Reviews (19 with rating only) 69% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | High Iron | Italian

Top Reviews

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december 16, 2008 | I would make this recipe again

I like the contrast between the sweetness of the onions and the bitterness of the radicchio: excellent recipe.

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