We use a lot of sausages in this house in various dishes. They are convenient, versatile and they come in big affordable packages at Costco (so I have a bunch in my freezer). Since we are currently under a stay at home order, and both my husband and I are healthcare workers that are working through this pandemic, I have been trying to create meals that don’t involve my going to the store. This recipe was born of what I had on hand and the desire for comfort food that I craved. Tender sausage bites in a delicious mushroom and onion gravy that can be served over whatever potatoes or noodles you can get your hands on. Stay safe everyone!
I think I should preface this recipe by saying that I used Italian sausages for this recipe but you can use whatever sausages you have. Brats would work or you could use turkey sausage or chicken sausage and just use chicken broth instead of beef broth. You could even substitute meatballs! The beauty of this recipe is that I just did what everyone else I know is doing right now and used what I had in the house. Feel free to switch out ingredients and be sure to let me know how it turns out!
Cut each sausage into bite sized pieces. Heat a large skillet over medium-high heat and add the sausage pieces. Cook for 10-15 minutes, stirring often, until sausage pieces are no longer pink and internal temperature is at least 165 degrees.
Remove cooked sausage bites to a paper towel lined bowl and set aside.
Without cleaning the pan, reduce the heat to medium and add the butter and onions.
Cook until softened and caramelized, stirring often, about 10 minutes. Be careful not to burn the onions. They should be translucent and slightly browned. If you need, feel free to add some extra butter to the pan.
Add mushrooms, beef broth, salt, Balsamic vinegar and Italian seasoning. Stir until combined. Increase heat to medium-high and bring to a bubble.
Meanwhile, in a measuring cup or a small bowl, add 1/2 cup of water to 2 tablespoons of cornstarch and stir until combined. Slowly add cornstarch mixture to bubbling mushroom mixture, stirring to incorporate. Sauce will thicken to a rich, delicious gravy.
Add Italian sausage pieces back into the skillet. Cook for 3-5 minutes until warmed through. Serve over egg noodles, potatoes or pasta. Enjoy!
Ingredients
- 16 ounces Italian sausages
- 2 tbsp butter
- 1 large onion cut into rings
- 2 cups beef broth
- 16 ounces Baby Portabella mushrooms quartered
- 2 tbsp Balsamic vinegar
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1/2 cup water
Instructions
- Cut each sausage into bite sized pieces.
- Heat a large skillet over medium-high heat and add sausage pieces. Cook for 10-15 minutes, stirring often, until sausage pieces are no longer pink and internal temperature is at least 165 degrees.
- Remove cooked sausage bites to a paper towel lined bowl and set aside.
- Without cleaning the pan, reduce the heat to medium and add the butter and onions. Cook until softened and caramelized, stirring often, about 10 minutes.
- Add mushrooms, beef broth, salt, Balsamic vinegar and Italian seasoning. Stir until combined. Increase heat to medium-high and bring to a bubble.
- Meanwhile, in a small bowl or a measuring cup, add 1/2 cup of water to 2 tablespoons of cornstarch and stir until combined.
- Slowly add cornstarch mixture to bubbling mushroom mixture, stirring to incorporate. Sauce will thicken.
- Add Italian sausage pieces back into the skillet. Cook for 3-5 minutes until warmed through.
- Serve over egg noodles, potatoes or pasta. Enjoy!
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