Paleo Dobos Torta Inspired Dinner Skillet with Berries

Ingredients

• 1 lb Pork Sausage
• 1 large Onion
• 1 large Red Bell Pepper
• 8 oz Mushrooms
• 1 tbsp Rosemary
• 1 tbsp Thyme
• 1 cup Mixed Berries (Raspberries, Blueberries)
• 2 tbsp Honey
• 2 tbsp Coconut Oil

Instructions

1. 1Place a 12-inch skillet over medium heat and add the 2 tablespoons of coconut oil. Heat until the oil shimmers, about 1-2 minutes.
2. 2Remove the 1 lb of pork sausage from its casings and crumble it into the hot skillet. Cook, breaking up the sausage with a spoon, until it is fully browned and no pink remains, about 8-10 minutes. Use a slotted spoon to transfer the browned sausage to a plate, leaving the rendered fat in the skillet.
3. 3Add the 1 large onion, 1 large red bell pepper, and 8 oz of mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and begin to caramelize, about 10-15 minutes. Stir in the 1 tablespoon of rosemary and 1 tablespoon of thyme during the last 2 minutes of cooking.
4. 4Return the 1 lb of browned pork sausage to the skillet with the cooked vegetables. Stir to combine everything evenly.
5. 5In a separate small saucepan, combine the 1 cup of mixed berries and 2 tablespoons of honey. Place over low heat and cook, stirring gently, until the berries break down and the mixture thickens into a syrupy reduction, about 5-7 minutes. The sauce should coat the back of a spoon.
6. 6Pour the honey-berry reduction over the sausage and vegetable mixture in the 12-inch skillet. Stir gently to distribute the sauce.
7. 7Simmer the mixture in the skillet over medium-low heat for 5 minutes, allowing the flavors to meld together. The sausage and vegetables should be heated through.
8. 8Serve the Paleo Dobos Torta Inspired Dinner Skillet hot.

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