Pan-Fried Rookworst with Onions & Mustard
Authentic Dutch rookworst sausage, pan-fried until the skin cracks and crisps, served with caramelized onions and tangy mustard. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 24g
Ingredients
- 4 pieces rookworst sausages
- 1 large yellow onion
- 2 tablespoons olive oil
- ¼ cup water
- 2 tablespoons whole-grain mustard
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut the onion in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into 0.5-inch-wide half-rings, like slivers.
- 2
Place a 12-inch skillet over medium heat and pour in 2 tablespoons olive oil, tilting the pan to coat the bottom evenly.
- 3
Once the oil shimmers and slides quickly when you tilt the pan, place all 4 rookworst sausages into the skillet in a single layer, leaving space between each one.
- 4
Cook the sausages undisturbed over medium heat for 6 minutes, watching until the undersides turn golden-brown and the skin looks darker and slightly blistered.
- 5
Use tongs or a fork to turn each sausage over, then cook for another 6 minutes until the second side is golden-brown and the skin cracks slightly, showing it's cooked through.
- 6
Transfer the sausages to a plate, leaving the rendered fat in the pan.
- 7
Add the sliced onions to the same skillet over medium heat and stir once every 30 seconds for 3 minutes, until they begin to soften and turn translucent.
- 8
Pour in 0.25 cup water and scrape up any browned bits stuck to the bottom of the pan using a wooden spoon, stirring to combine.
- 9
Continue cooking the onions over medium heat for 2 more minutes, stirring occasionally, until the liquid evaporates and the onions are soft and slightly golden.
- 10
Stir in 2 tablespoons whole-grain mustard until evenly mixed, then taste and add a pinch of salt and pepper if needed.
- 11
Return the sausages to the skillet and let them warm through in the onion mixture for 30 seconds, then slide everything onto a serving plate.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- tongs or fork
- wooden spoon
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