These lit’l smokies and caramelized onions are an epic dish. It is the perfect breakfast for dinner item or for that matter, breakfast for breakfast!
Lit’l Smokies make a great breakfast food! Our kids love having little sausages for breakfast and they pick up great flavor when you saute them up with some caramelized onions!
 It’s simple, makes the entire house smell decadent, and the sweet caramelized onions are the perfect foil for the sausages. I think this might actually be the quintessential way to serve these guys up. I made it for several groups of house guests and all gave it rave reviews! The best review of all of course is when the last morsels in the pan get scraped onto somebody’s plate. I always know I have a winner when there are no leftovers to speak of.
Making Caramelized Onions and Lit’l Smokies
The thing that makes this recipe magic is the way you cook the onions. I like mine just starting to brown (caramelize) on the edges with a hint of crunch still. It’s a mix of bold onion flavor with the mellow, sweet, rich flavor of caramelized onions. If you want to amp up the sweet richness just keep cooking the onions until they are as dark as you like.
The darker the brown color, the sweater the final product. If you plan to really take them all the way try turning your pan to just above low and plan on ONE HOUR to get the job done. Thus why I don’t go there.
You can also cheat by keep the pan on medium and sprinkling in a few pinches of sugar. This allows you to artificially create the caramelization process much faster. It’s a quick and dirty cheat method of cooking but I’m guessing some of you don’t have an hour to make breakfast!
Amazing Breakfast Recipes To Serve With Sausage
- Crispy Oven Hash Browns
- Copycat Cracker Barrel Pancakes
- Easy Buttermilk Waffles
- Chile Relleno Breakfast Casserole
Breakfast Lit’l Smokies and Caramelized Onions
Ingredients
- 1 package Beef Lit'l Smokies 14 oz (any brand)
- 1 sweet onion cut into 1" chunks
- Tablespoon oil
- 1/2 teaspoon coarsely ground black pepper to taste
- 1 ping salt
Instructions
- Add oil, onion, salt and pepper to the pan. Cook over high heat until onion is a nice golden brown.
- If onion gets too hot and is in danger of burning, turn down your stove.
- Add sausages and cook until sausage is hot through. Taste for salt and pepper and serve.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Josephine says
Hey there! I’ve got a picky eater for a husband who’s never been very fond of onions, but he gobbled this right up! He said the flavor from the sausages balanced the flavor from the onions enough for them to not only be tolerable, but enjoyable! Thank you so much for this recipe!
Next time I make this, I think I’ll make it with some cabbage too! I feel like the lit’l smokies would go great with some cabbage, maybe a pinch of red pepper flakes for a lit’l kick. I’m really excited to experiment and see just how versatile this recipe can be!
Mirlandra says
Oh Josephine I’m so excited to hear that! When my husband and I got married he didn’t like any onions but with some experimenting I found he liked them if they were caramelized. Now it is a favorite way to eat them! I think cabbage would go great in this dish or even some mushrooms! Enjoy đŸ™‚
Susan says
could you please give me the serving size that the nutrition information is based on?
Mirlandra says
Hi Susan,
I’m not a nutritionist so I really can’t give you great guidance here. The recipe makes 8 servings so 1/8 of the dish is a serving. Please understand that this nutritional information is an estimate done by a computer and not somebody with nutrition training. It is the best option I have for you but it is imperfect to say the least đŸ™‚