Kansas City Smoked Sausage

Step 1

Slice each sausage link diagonally into 1-inch-thick pieces, cutting at a 45-degree angle as if making oval coins.

Step 2

Slice the onion lengthwise from root to tip, then cut crosswise into thin half-moons about 1/4 inch wide.

Step 3

Pour 1 tablespoon olive oil into a large skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the sausage pieces to the hot skillet in a single layer and cook without stirring for 3 minutes until the bottoms turn golden brown.

Step 5

Stir the sausage with a wooden spoon and cook for another 2 minutes, stirring once every 30 seconds, until most surfaces are golden.

Step 6

Push the sausage to the edges of the skillet and pour the sliced onion into the center of the pan.

Step 7

Stir the onion every 30 seconds for 3 minutes until it turns translucent (see-through) and softens, stirring the sausage in occasionally.

Step 8

Pour 0.75 cup barbecue sauce over the sausage and onion, then stir gently for 1 minute until everything is coated in sauce.

Step 9

Reduce heat to medium and simmer without stirring for 2 minutes until the sauce bubbles at the edges and coats the sausage with a glossy sheen.

Step 10

Taste a piece of sausage and season lightly with salt and pepper if needed; remember the barbecue sauce is already salty and sweet.