Spicy mustard is too good to waste on the side of the plate. Here, it glazes sausages and softens into caramelized onions for a weeknight supper that tastes like it took more thought than it did.

Serves 2. 25 minutes, 10 at the stove.

About 220 calories a serving, 11 g protein, 11 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons. Heat 1 tablespoon oil in a large skillet over medium heat, add the onions, and cook for 8 to 10 minutes, stirring often, until soft and starting to brown. The onions are ready when they smell sweet and have lost their bite.9 min
2. Push the onions to the edges of the skillet and lay 4 sausages in the center. Cook for 2 minutes until they pick up color, then turn and cook for 2 more minutes. Pour 4 tablespoons spicy jalapeno mustard over the sausages and stir it into the onions as it releases steam, coating everything. The sausages will finish cooking as you stir.5 min
3. Taste the onions and sausages together, add salt and pepper, and slide onto plates while everything is still hot.

Note Swap in bratwurst or chicken sausage if you prefer. Leftovers keep three days in the fridge and reheat gently over low heat. Serve over buttered toast, rice, or soft polenta to catch the mustardy pan juices.