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Sausage and Onions

JT  63 Comments

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PaleoSausageonion

Just in case you haven’t heard, The Paleo Kitchen hit 22 consecutive weeks on the New York Times Best Sellers list.  Click on the cover above to grab your copy. This thing is a piece of beauty and you can get it now :)  Click on the cover picture above :)

I suppose we should talk about the recipe huh?  To be honest, when I was a kid I never had sausage and onions or peppers and man oh man do I wish I did.  I don’t even know what inspired me to make this today but it just earned it’s place in my normal weekly rotation because I only had to wash one pan and it took 5 minutes to prep.  Not to mention, the flavors are endless depending on what kind of sausage you buy or make yourself.  Sometime in the future I will be working on a post for homemade sausage but I have to figure it out first, so patience on that one.

PaleoSausageOnions

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Sausage and Onions

George Bryant
4.82 from 16 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings 3 -4

Ingredients
  

  • 1 pound pork sausages 4-5 links normally (455 grams)
  • 1 large onion sliced (300 grams)
  • 2 bell peppers sliced (450 grams)
  • 1 apple sliced (200 grams)
  • 2 jalapenos seeds removed and sliced (45 grams)
  • 3 tablespoons duck fat melted (or bacon fat, olive oil, coconut oil)
  • Juice of 1 lemon
  • Dried thyme to taste
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit (190 Celsius)
  • If you have not already done so, peel and slice your onions, remove the seeds from your bell peppers and slice, core and slice your apple, and remove the seeds from your jalapeno and then slice it
  • Place your onions, peppers, apples, and jalapenos in a 12 inch cast iron skillet or large pyrex baking dish
  • Add your duck fat and lemon juice and mix well ensuring an even coating
  • Sprinkle with salt and pepper to your taste liking
  • Take your sausages and place them on your bed of vegetables
  • Using a sharp knife, poke 5-10 holes around each sausage so they don't explode in your oven
  • If you have a leave in meat thermometer, now is the time to insert it into one of your sausages
  • Cover your pan or dish with aluminum foil and place in your preheated oven
  • After 25 minutes remove the aluminum foil to allow the sausages to brown until they are finished
  • I used a meat thermometer and mine took 35 minutes to finish to an internal temperature of 165 degrees Fahrenheit (73 Celsius)
  • Remove from the oven when done and sprinkle with dried or fresh thyme and serve

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Category: Breakfast, Pork

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Previous Post: « Apple Mug Muffin in 2 Minutes
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Reader Interactions

Comments

  1. Mary Cowells

    May 9, 2019 at 8:40 pm

    I like how simple the sausage is so that it could always be done at home. Thank you for sharing this recipe!

    Reply
  2. karen

    May 24, 2016 at 5:47 pm

    This dish is awesome!! Never putting my Italian sausage in water ever again! Takes sausage and peppers to a new level!

    Reply
    • George Bryant

      June 1, 2016 at 11:03 am

      That is great news Karen, I haven’t cooked mine in water ever so I won’t start

      Reply
  3. Jane

    November 29, 2015 at 3:55 pm

    Love, love this dish! The flavor combos are super!
    I make it all the time!
    The only change is that I us bacon fat not duck.
    Thanks so much!

    Reply
    • George Bryant

      November 30, 2015 at 2:09 pm

      Of course bacon fat is a great option as well :)

      Reply
  4. Tambi

    November 1, 2015 at 6:51 am

    5 stars
    I really loved this recipe! I even added a little cayenne along with the jalapenos and removed the salt for my own sake. It was delicious! My first recipe after hearing one of your talks and I’ll definitely be trying more!

    Reply
    • George Bryant

      November 3, 2015 at 12:16 am

      Thank you so much :)

      Reply
  5. Shelley

    July 30, 2015 at 2:24 am

    5 stars
    I’ve made this twice this week. Delicious and more-ish!!

    Reply
  6. Shelly

    March 21, 2015 at 12:20 pm

    It makes everything taste better :)

    Reply
  7. Theresa

    February 1, 2015 at 10:48 am

    This was a fantastic dish! The first time we made it, it turned out perfect. The second time, for some reason, the pyrex glass dish I used became filled with liquid and the dish was kind of mushy. Can you help me figure out what I did wrong? Should I try a flat baking pan instead?

    Reply
    • George Bryant

      February 1, 2015 at 7:27 pm

      Oh wow, it could be a few things. The type of sausage, some will sweat more and even the onions. You can always pour out the liquid when done or halfway through.

      Reply
  8. Rachel

    May 14, 2014 at 10:28 pm

    4 stars
    I love how simple this was to make. It would be easy to prep ahead of time and throw in to the oven right before dinner time. My boyfriend loved it too, we used with mild Italian sausage and left out the thyme (just forgot) and really enjoyed it.

    Reply
    • George Bryant

      May 15, 2014 at 2:38 pm

      That sausage sounds delicious. Glad you enjoyed it!

      Reply
  9. Laura

    May 4, 2014 at 4:03 pm

    I think some sliced fennel would go very nicely too :)

    Reply
  10. bridget

    March 31, 2014 at 12:07 pm

    How can i convert this recipe for the crockpot. I want to make it tomorrow while Im at work. Thanks!!!

    Reply
    • George Bryant

      March 31, 2014 at 7:04 pm

      Hmmm good questions. I would try it low and slow. Maybe 8-10 hours?

      Reply
  11. Darin

    January 22, 2014 at 4:50 pm

    5 stars
    Wow! I made the sweet potato breakfast skillet this morning (I love my cast iron gear) and it was so good, I immediately made the sausage and onions so I’d have them for dinner tonight. I added spinach and omitted the jalapenoes, mainly because I didn’t have any. I used Sweet Italian Sausage. I am big on seasoning and saucing everything but had this just as it was and it is PHENOMENAL! Great recipe :-)

    Reply
    • George Bryant

      January 23, 2014 at 10:43 am

      Thanks so much!!! Happy you enjoyed it.

      Reply
  12. Matthew

    October 30, 2013 at 1:49 am

    5 stars
    Some sausages are very high in carbs, so be careful which ones you use.
    If I have a craving for sausages, I use Black Farmer gluten free sausages from my local Sainsbury. They are 4g total carbs in a 6 sausage pack (400g). Thats 1g of carb per 100g, compared to 16g per 100g for Richmond Irish sausages

    http://www.theblackfarmer.com/gluten_free_products/gluten_free_sausages

    Reply
  13. Robyn

    October 11, 2013 at 10:53 am

    5 stars
    My husband and I loved this! I couldn’t find fresh jalapenos, so I used a couple slices of jarred ones, and omitted the lemon juice. This will be a staple in our home from this day forward!

    Reply
    • George Bryant

      October 11, 2013 at 11:00 am

      Woohoo :)

      Reply
  14. Joshua

    October 7, 2013 at 5:10 pm

    5 stars
    I found this recipe today and made it for supper. Super easy and delicious.!!!

    Reply
    • George Bryant

      October 7, 2013 at 5:21 pm

      Sweet! Glad you liked them.

      Reply
  15. Carolyn

    September 26, 2013 at 5:16 pm

    I’ve made this twice now using two differnt types of sausage. We LOVE it!!! So easy & so delicious!!!
    Thanks:-)

    Reply
    • George Bryant

      September 27, 2013 at 8:45 am

      I love it too

      Reply
  16. Steve

    August 28, 2013 at 3:01 pm

    5 stars
    All of the recipes of yours I’ve made have been great but omg this was the simplest and most delicious meal I have made in a while. With nothing to clean I have so much more time for activities! Thanks G!

    Reply
    • George Bryant

      August 28, 2013 at 3:42 pm

      Your welcome Steve

      Reply
  17. Christopher Iverson

    August 23, 2013 at 5:13 pm

    4 stars
    to double the recipe do you double the cook time? Still new to baking food so I’m not sure how the conversion goes…

    Reply
    • George Bryant

      August 23, 2013 at 5:15 pm

      Not necessarily, you will need to add time but not double. Just cook til the sausages reach 165 degrees Fahrenheit

      Reply
  18. Mrs. Duh

    August 9, 2013 at 1:32 pm

    So, I’m going camping next week and this looks like it could make a great camping meal. Do you think it would work if it was cooked in a foil packet?

    Reply
    • George Bryant

      August 9, 2013 at 3:26 pm

      Yes I do

      Reply
  19. Brianna

    July 14, 2013 at 8:51 pm

    5 stars
    Made this tonight, but used some chicken breast I hadn’t cooked yet. It was excellent! I’m definitely going to be making this awesome dish regularly!

    Love your stuff, George!

    Reply
    • George Bryant

      July 15, 2013 at 8:00 am

      Oh that sounds awesome, thank you Brianna

      Reply
  20. Matt

    July 13, 2013 at 1:01 pm

    5 stars
    Just made this, delicious! The apple and lemon give it such great flavor to go with the sausage, peppers and onions.

    Reply
    • George Bryant

      July 14, 2013 at 7:23 am

      So glad you enjoyed Matt

      Reply
  21. Marcella

    July 11, 2013 at 6:40 pm

    4 stars
    First, let me just admit that I am not the best cook and I rarely find something that I can make again. Secondly, I never take the time to write an online review, however this recipe is THAT good. I doubled the recipe hoping to have lunch for a few days, but we devoured most of it and had the rest for breakfast. It tastes even better the next day with a little hot sauce. This recipe is definitely going to be a staple for us.

    Reply
    • George Bryant

      July 11, 2013 at 7:50 pm

      Marcella, that is amazing. Thank you for taking the time to leave me a comment

      Reply
  22. John H

    June 22, 2013 at 1:26 pm

    We usually brown the sausages in the skillet to release some fat to cook the veggies in. Then add them back in to finish them off.

    Next time I’ll see about adding some apples and duck fat to the mix. Thanks for the inspiration!

    Reply
    • George Bryant

      June 22, 2013 at 8:23 pm

      I love doing that too just not this time :)

      Reply
  23. Nathan

    June 16, 2013 at 7:45 am

    5 stars
    This was totally amazing thanks George

    Reply
  24. Rachel M

    June 12, 2013 at 8:04 am

    Made this for dinner last night. Loved the flavor the apples gave this dish! Definitely a winner.

    Reply
    • George Bryant

      June 12, 2013 at 8:42 am

      Awesome thank you Rachel

      Reply
  25. Cassy

    June 10, 2013 at 1:55 pm

    5 stars
    We made this last night and doubled it, and it was so insanely tasty! Much easier than cooking on the stove, and the apple addition was really nice.

    Guess who’s adding this to our weekly rotation! Thanks :)

    Reply
    • George Bryant

      June 10, 2013 at 4:10 pm

      I love being in the weekly rotation, that makes me happy :)

      Reply
  26. James Williams

    June 8, 2013 at 12:06 pm

    This was just down right amazing. Sooooo easy to prepare and the whole family loved it (trying to get the kids to eat healthily). I actually cooked the sausages before (I like to roast sausages) and then added them to the pot so that they were nice and brown. The lemon and apple made it magic. Only a recent convert to your website / Facebook page. So glad I did. Might try my hand at baking next.

    Reply
    • George Bryant

      June 8, 2013 at 12:31 pm

      Oh awesome, so glad you loved it :)

      Reply
  27. Kasaundra

    June 7, 2013 at 10:23 am

    Can’t wait to make this. As soon as I finish my 21 DSD. This is the first one my list of things to try. Have some jalapeno cheddar sauasges in the freezer screaming to be made this way.

    Reply
    • George Bryant

      June 7, 2013 at 11:27 am

      Awesome, I hope you love it

      Reply
  28. NMCynthia

    June 7, 2013 at 6:47 am

    I was just thinking about recipes to take along on our trip next week in our 5th wheel. This looks like it will suit our needs nicely … yummy good flavors, simple, and only ONE pan! Can’t beat that with a stick!!

    Thank you so much.

    Reply
    • George Bryant

      June 7, 2013 at 11:26 am

      Woohoo, enjoy

      Reply
  29. Jenny @ Paleofoodiekitchen

    June 6, 2013 at 12:38 pm

    I love sausages/hotdogs with onions and peppers and I used to eat them from the street carts at DTLA. I make these at home too and I love your addition of apples, I will have to try that next time!

    Reply
    • George Bryant

      June 6, 2013 at 12:38 pm

      Awesome jenny, hope you enjoy

      Reply
  30. George Bryant

    June 5, 2013 at 1:25 pm

    Haha thanks Rachel

    Reply
  31. Courtney

    June 5, 2013 at 9:40 am

    Would any apple variety work? I assume green apple is preferable, but I wanted to check. I plan on making this over the weekend.

    Reply
    • George Bryant

      June 5, 2013 at 9:44 am

      Whatever you prefer, I used green but red works too

      Reply
    • Courtney

      June 9, 2013 at 9:12 am

      5 stars
      This was delicious and simple. I loved it! I used a green apple and sweet italian sausage. The flavor combination was much better than I expected. Thank you! This recipe completely broadened my lazy-night recipe arsenal.

      Reply
      • George Bryant

        June 9, 2013 at 9:19 am

        Woohoo, I love lazy recipe night

        Reply
  32. Jackie

    June 5, 2013 at 7:43 am

    I love sausage but rarely cook it because of the inevitable splatter and stove-top mess. This makes it sooo much easier and cleaner – I will definitely be trying this one!

    Reply
    • George Bryant

      June 5, 2013 at 9:44 am

      Oh yes this is amazing and simple

      Reply
  33. Terry Duncan

    June 5, 2013 at 5:48 am

    5 stars
    You have made one of my favs much easier with the inclusion of smacking it in the oven. Thanks – can’t wait to make it again! Like the adding the apple idea too!

    Reply
    • George Bryant

      June 5, 2013 at 9:43 am

      Hope you love it

      Reply
  34. Kristen

    June 5, 2013 at 4:10 am

    One of my favorite meals because it’s so simple. I like that you added apple!

    Reply
    • George Bryant

      June 5, 2013 at 9:43 am

      Oh yes the apple with lemon did it for me

      Reply

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