Pan-Fried Rookworst with Onions & Mustard

Step 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.

Step 2

Place a 12-inch skillet over medium heat and pour in 2 tablespoons olive oil, tilting the pan to coat the bottom evenly.

Step 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.

Step 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.

Step 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.

Step 6

Transfer the sausages to a plate, leaving the rendered fat in the pan.

Step 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.

Step 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.

Step 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.

Step 10

Stir in 2 tablespoons whole-grain mustard until evenly mixed, then taste and add a pinch of salt and pepper if needed.

Step 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.