Recipe - Chicken And Apple Sausage With Onion Confit

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

*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, panfry 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 recipeludigest Volume 01 Number 668 by "Crane C. Walden"
cranew@foothill.net on Feb 1, 1998