Maple sausage needs little more than heat and vegetables tonight. These links brown quickly and glaze in their own rendered fat, then share a pan with soft apple and caramelized onion. A weeknight supper that tastes like autumn without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 520 calories a serving, 21 g protein, 30 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high. Once shimmering, lay in 4 sausage links and sear until browned on both sides, about 8 minutes total; set on a plate.8 min
2. Reduce heat to medium. Slice 1 medium onion into half-moons and add to the pan with the sausage fat; cook, stirring occasionally, until soft and beginning to caramelize, about 5 minutes.5 min
3. Stir in 1 minced garlic clove and cook 30 seconds. Core and slice 1 medium tart apple into wedges and add to the onion along with 1/2 cup chicken broth and 2 tablespoons maple syrup. Season with salt and pepper to taste.
4. Return the sausage to the pan and simmer until the apple softens and the broth reduces by half, about 5 minutes, turning the sausage once. Taste and adjust seasoning.5 min

Note Swap diced pear for apple if you prefer. Leftovers keep three days refrigerated and reheat gently on the stovetop. Serve over buttered egg noodles or polenta, or alongside crusty bread to soak the glaze.