Sausage and onions braised in porter

Yield: 1 Servings

Measure Ingredient
4 \N Links AidellsĀ® smoked chicken and apple sausage; slice 1/2\" rounds
1½ pounds Small boiling onions (about 18); peeled
2 tablespoons Butter
4 \N Bay leaves
1 \N 12-oz bottle dark beer; such as porter or stout
¾ cup Chicken stock
\N \N Salt and pepper; to taste

Leave onions whole after peeling. Put all ingredients, except salt and pepper, in a deep skillet or Dutch oven. Cover and cook over medium heat for 20 minutes or until a knife can be easily inserted into the onions.

Remove the onions and sausage and reserve. Reduce the liquid over high heat until ther is just enough syrupy glaze to coat the onions and sausage. Pour glaze over onions and sausage. Season with salt and pepper.

Can substitute Smoked Bier Sausage, Smoked Hunter's Sausage, Smoked Whiskey Fennel Sausage, Cajun Brand Andouille, Creole Brand Hot Smoked Sausage.

Recipe by:

Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 23, 1998

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