Pressure Cooker Toulouse Sausages with Melt-in-Mouth Onions
A foolproof, crowd-pleasing dish where Toulouse sausages braise in their own rich juices alongside sweet, silky onions — no water, no hassle. The pressure cooker does all the work in just 25 minutes, delivering incredibly tender sausages with a naturally flavourful cooking broth. A weeknight dinner the whole family will love.
🛒 Ingredients
10 servings
- 4 yellow onions
- 10 Toulouse sausages (approx. 2 lbs)
- 1 teaspoon dried thyme
- 1 bay leaf
- Freshly ground black pepper
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Directions
- 1
Peel and slice the onions into thick rings. Spread half of them in an even layer across the bottom of the pressure cooker.
- 2
Pierce each sausage several times with a fork or toothpick so the fat can release during cooking.
- 3
Lay the sausages over the onion bed. Add thyme, bay leaf and black pepper to taste. Cover with the remaining onions.
- 4
Seal the pressure cooker. Bring to pressure over high heat, then reduce to low as soon as steam starts to release. Cook for 25 minutes.
- 5
Allow pressure to drop naturally before opening. Serve sausages topped with the melted onions and all the cooking juices.
💡 Chef's Tip
No liquid needed — sausages and onions naturally release plenty of juice. Serve with mashed potatoes or crusty bread to soak up every drop of the delicious broth.
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