Herb-Glazed Sausage with Rosemary Pan Sauce

Servings

2–3 servings

Ingredients

For the Sausage

• 300–400 g pork sausage (fresh or cured, one large log or several links)

• 1 tbsp olive oil

• 1 tsp butter

For the Rosemary Glaze

• 2 cloves garlic, finely minced

• 1 tbsp fresh rosemary, finely chopped (plus extra sprigs for garnish)

• 3 tbsp honey or brown sugar

• 3 tbsp balsamic vinegar or red wine vinegar

• ½ tsp black pepper

• ¼ tsp chili flakes (optional)

• Salt, to taste

Optional Add-ins

• 2 tbsp chicken stock (for extra sauce)

• 1 tsp Dijon mustard (adds depth)

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Instructions

1. Prepare the Sausage

• If using one large sausage, slice into thick rounds (about 2–3 cm thick).

• If using links, cut into even pieces.

• Pat dry lightly with paper towels for better browning.

2. Sear the Sausage

• Heat olive oil and butter in a skillet over medium heat.

• Add sausage slices in a single layer.

• Sear for 2–3 minutes per side until golden brown and slightly crisp.

• Remove sausage from the pan and set aside (keep warm).

3. Make the Rosemary Glaze

• In the same pan (do not clean it), reduce heat to medium-low.

• Add minced garlic and rosemary. Sauté for 30–40 seconds until fragrant.

• Stir in honey (or brown sugar), balsamic vinegar, black pepper, and chili flakes.

• Add chicken stock or Dijon mustard if using.

• Simmer gently for 2–3 minutes, stirring, until the sauce thickens and becomes glossy.

4. Glaze the Sausage

• Return sausage to the pan.

• Spoon sauce over the sausage, turning to coat evenly.

• Simmer together for 1–2 minutes until the glaze clings beautifully.

5. Finish & Plate

• Taste and adjust salt if needed.

• Plate sausage slices neatly.

• Drizzle remaining sauce over the top.

• Garnish with fresh rosemary sprigs or chopped herbs.

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Serving Suggestions

• Serve with mashed potatoes, creamy polenta, roasted vegetables, or crusty bread.

• Works well as an appetizer (small slices) or a main dish.

Flavor Profile

Savory and juicy sausage balanced by sweet-tangy glaze, aromatic rosemary, and a glossy, restaurant-style finish.