Three sausages go a long way when you caramelize onions to stretch them out and build depth. The long, slow cook mellows the onions while the sausages brown and render their fat into the pan. Serve it open-faced on bread with good mustard to catch every drop.

Serves 2. 45 minutes, 15 at the stove.

About 660 calories a serving, 22 g protein, 24 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 2 large onions into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the onions with a pinch of salt. Stir often until they soften and turn golden, about 12 minutes, then push them to the sides of the pan.12 min
2. Place the 3 halved bratwurst sausages cut-side down in the center where they can brown. Cook without moving for 3 minutes until the cut sides turn deeply golden and crispy, then flip each one.3 min
3. Continue cooking for 4 minutes more while the onions caramelize further, stirring them now and then. The sausages should be cooked through and the onions soft and dark brown.4 min
4. Taste and season everything with salt and pepper. Serve each sausage on toasted bread with a heap of the onions and a spoonful of mustard on the side.

Note Swap bratwurst for kielbasa or any fresh sausage. Leftovers keep for two days and reheat well; chop everything together for a hearty grain bowl the next night. Serve with a crisp beer and a side salad if you have greens on hand.

Half a packet of bratwurst cries out for a quick sear and a pile of caramelized onions tangy with mustard. This is the kind of weeknight dinner that takes twenty minutes and tastes like you planned it.

Serves 2. 25 minutes, 20 at the stove.

About 700 calories a serving, 22 g protein, 16 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 2 medium onions into thin rings and set aside. Place your largest skillet over medium-high heat with 2 tablespoons oil. Once the oil shimmers, lay in the bratwurst sausages without crowding and sear for 6 to 8 minutes, turning once or twice, until they are golden brown all over. You will know they are done when a thermometer reads 160°F (71°C) in the thickest part. Transfer to a plate.10 min
2. Pour out all but 1 tablespoon of fat from the pan, then add 1 tablespoon butter. Toss in the onions and a pinch of salt, stirring often, until they soften and turn golden at the edges, about 8 minutes. While the onions cook, slice the bratwurst into thick coins.8 min
3. Stir 3 tablespoons whole grain mustard into the onions along with a crack of pepper. Return the bratwurst to the pan and toss everything together. Cook for 1 minute until the mustard warmth reaches the sausages, then transfer to plates.2 min

Note Swap the mustard for ketchup and a splash of vinegar if you prefer. Leftovers keep for three days and warm well in a skillet. Serve with buttered bread or alongside a simple green salad to cut the richness.

Half a bratwurst becomes two plump sausages with a braise of apples and onions, sweet and savory at once. This uses up what's in the fridge and takes twenty minutes. Serve it on bread or with rice to soak up the pan juices.

Serves 2. 25 minutes, 8 at the stove.

About 460 calories a serving, 13 g protein, 33 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When it shimmers, lay the half bratwurst in the pan and brown it on all sides, about 6 minutes, then remove it to a plate.
2. Slice 1 medium onion into half-moons and add it to the same skillet, stirring often until it softens, about 3 minutes. Peel and cut 2 medium apples into eight pieces each, add them to the pan with the onions, and stir well.
3. Return the bratwurst to the skillet, nestling it into the apples and onions. Cover and cook over medium heat, stirring the apples and onions once halfway through, until the apples are soft and the bratwurst is cooked through, about 12 minutes. When a knife slides through the sausage easily, it is done.12 min
4. Season everything with salt and pepper to taste. Serve the bratwurst and apples on bread or over rice, spooning the pan juices over all.

Note Swap the apples for pears or leave them out and add a splash of cider vinegar instead. Leftovers keep in the fridge for two days and reheat gently in a covered skillet. Serve with crusty bread, mustard, and a cold beer or crisp white wine.