1 pound sausages
3 tablespoons olive oil
1 large onion, thinly sliced
3 fresh thyme sprigs
Pinch of sugar
Kosher salt and freshly ground black pepper
1 cup halved cherry tomatoes
1 pound green or wax beans (or a combination) trimmed
¼ cup white wine
½ cup chopped mixed fresh herbs (basil, parsley, thyme, oregano)
Prepare your grill or preheat broiler. Grill or broil sausages until browned, blistered and completely cooked.
While the sausages are cooking, prepare the beans. Heat the oil over medium-high heat in a large skillet until shimmering. Add the onion, thyme sprigs, sugar and salt and pepper to taste. Cook until the onions start to turn light brown, about 7 minutes.
Add the tomatoes and continue cooking until they begin to release their juices, about 2 minutes. Add the beans and wine and stir to combine. Cover, reduce heat to medium-low and cook for 3 minutes. Uncover the pan, add the chopped herbs and continue cooking, tossing occasionally, until the liquid evaporates and beans are done to your desired crispness (anywhere from 5 to 25 minutes). Add water to the pan as needed if the beans aren’t cooked before the liquid evaporates.
Place the grilled sausages over the cooked beans and serve immediately.