I always keep a pack or two of sausages in the refrigerator for my "emergency" dinners. Sometimes I slice them in the middle and pop them onto the griddle, or sometimes I boil them, depending on the kind I have at the moment. Then they go straight to a sandwich bun. But there are times when I feel like making them a bit fancier, so I make this sausage-and-onion skillet. With a dollop of Dijon mustard, the taste is wonderful. In fact, it doesn't seem like an emergency dinner anymore. Plus, there's only one skillet to clean up after cooking.
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