The Sweet Onion Source
Fall Sweet Onion Sauté

Fall's sweet onions and sweet potatoes pair perfectly in a tasty sauté sparked with flavorful sausage. From prep to table, you can complete this colorful, appetizing, and nutritious dish in a half hour or less. - Jan Roberts-Dominguez

bullet1 pound (about 4 links) fully cooked sausage of choice, cut on the diagonal in 1/2-inch slices
bullet3 tablespoons olive oil, divided
bullet1 pound sweet potatoes (yam variety), peeled and julienned
bullet1 pound AmeriSweet onions, cut in 1-inch wedges, then separated
bullet2 stalks celery, sliced thinly on the diagonal
bullet1 green pepper, julienned
bullet3 cloves garlic, chopped finely
bulletSalt, as needed
bullet2 tablespoons chopped fresh marjoram or fresh oregano or 2 teaspoons, dried
bullet1/2 teaspoon sugar
bullet1/2 tablespoon red wine vinegar
bullet3 cups hot, cooked pasta, rice or polenta

Sauté sausage in 1 tablespoon oil until lightly browned. Remove from pan; reserve on paper towel. In the same pan, heat remaining 2 tablespoons oil; sauté sweet potato until tender-crisp and lightly browned. Stir in remaining vegetables and 1 teaspoon salt; sauté until tender. Return reserved sausage to pan. Stir in marjoram or oregano and sugar. Add more salt if necessary; lightly season with freshly ground black pepper. Remove from heat; stir in vinegar. Serve with pasta, rice or polenta.

6 servings

©Oso Sweet Onions