Sausage and Onion Roast
"The majority of French sausages, or saucisses, are made with 100-percent meat, give or take the spices, onion, and other flavorings, but certainly with no rusk or bread fillers. Increasingly, U.S. producers are starting to follow suit, given the demand for gluten-free sausages and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health...."
INGREDIENTS
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5 Tablespoons extra-virgin olive oil
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2 2/3 Pounds pork sausages
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6 red onions, peeled, halved, and sliced
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6 leeks, trimmed and thickly sliced
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Small bunch thyme (about 15 sprigs)
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Sea salt and freshly ground black pepper
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