Roasted Sausage with Radish and Herb Butter

Instructions

1. 1

   Preheat oven to 425°F. Pat sausages dry with paper towels and score the casings lightly with a knife to prevent bursting.

   Tip: Scoring prevents the sausages from splitting during roasting.

2. 2

   Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Brown the sausages on all sides for about 6-8 minutes, then transfer to a plate.

   Tip: Browning creates a flavorful crust that locks in juices.

3. 3

   In the same skillet, add the remaining 2 tablespoons butter and sauté the shallots until softened, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

4. 4

   Add the radish halves to the skillet, cut-side down, and let them cook undisturbed for 3-4 minutes to develop color and caramelization.

   Tip: Don't stir the radishes too early; let them develop a golden crust.

5. 5

   Pour in the white wine and chicken broth, stirring gently to deglaze the pan. Stir in the Dijon mustard until fully combined.

6. 6

   Return the sausages to the skillet and nestle them among the radishes. Add the thyme and rosemary sprigs, then season with sea salt and black pepper.

7. 7

   Transfer the entire skillet to the preheated oven and roast for 20-25 minutes, until the sausages are cooked through and the radishes are tender with caramelized edges.

   Tip: The internal temperature of sausages should reach 160°F.

8. 8

   Remove from oven and discard the herb sprigs. Squeeze fresh lemon juice over the dish and sprinkle with lemon zest. Taste and adjust seasoning as needed before serving.

   Tip: The lemon juice brightens the rich flavors and adds a subtle acidity.