- 2 tablespoons butter
- 4 mild pork sausages (about 1 pound)
- 2 large onions, finely sliced (about 3 cups)
- 6 sprigs thyme
- Kosher salt and freshly ground black pepper
- 1 cup ale
Adjust oven rack to middle position and preheat to 400°F. Melt butter over medium-low heat in a 10-inch cast iron skillet. Add sausages and cook until browned on both sides, about 10 minutes total. Remove sausages and set aside. Increase heat to medium high. Add onions and thyme and cook until onions are soft and beginning to turn brown, about 10 minutes. Season to taste with salt and pepper.
Add ale to onions and bring to a simmer. Cook until ale has begun to reduce, about 6 minutes. Place sausage on the onions and roast until sausages are fully cooked, about 10 minutes. Sausages should register 150 to 155°F on an instant-read thermometer.
Remove the thyme and serve hot with rolls or boiled potatoes and lots of mustard and ale.