Oops ... And the onion is doing nicely; the sausage, not so much. We remembered that we've done this differently in the past, and I altered my copy of the recipe accordingly: we usually cook the sausage first under the grill (broiler in the US), then slice it up, then toss it in at the end. It makes it crispy, too, which makes a nice texture difference. If you go with the recipe as written, though, and go with fresh sausage like this, definitely start the sausage before the onion, so that the sausage gets nicely browned before the onion starts threatening to burn.