Chicken and apple sausage with onion confit

1 Servings

Ingredients

Quantity Ingredient
2 pounds Sweet onions*
3 tablespoons Olive oil
2 tablespoons Balsamic or red wine vinegar
Salt and freshly ground black pepper; to taste
1½ pounds Chicken and apple sausage; OR
1½ pounds American sage and black pepper sausage
1 tablespoon Vegetable oil; for pan frying

Directions

*Use Vidalia, Maui or equivalent.

Halve and very thinly slice onions. In a heavy saucepan, cook the onions slowly in the oil and vinegar over low heat until they are soft and almost disintegrating, about 35 to 40 minutes.

Season with salt and pepper; transfer to a platter and keep warm.

In a skillet, pan-fry the sausage patties in the vegetable oil over medium heat, turning frequently, until firm and thoroughly cooked, 5 to 7 minutes.

Serve the patties on the bed of onions. Serves 4 as a main course, 6 to 8 as an appetizer or snack.

NOTES : The recipe above is verbatim from the website. Obviously, a step directing the making of patties from the sausage was unintentionally omitted, or, perhaps the authors leave it to the cook to determine the number and size of the patties, depending on whether they are to be served as a main course or as an appetizer. >From the Aidells Sausage Company website (www.aidells.com).

Recipe by: Aidells and Kelly, Flying Sausages; Chronicle Books 1995 Posted to recipelu-digest Volume 01 Number 668 by "Crane C. Walden" <cranew@...> on Feb 1, 1998

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