| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dishes, Sausage | 1 | Servings |
INGREDIENTS
| 4 | Links Aidells® smoked chicken and apple sausage; slice 1/2" rounds | |
| 1 1/2 | lb | Small boiling onions (about 18); peeled |
| 2 | tb | Butter |
| 4 | Bay leaves | |
| 1 | 12-oz bottle dark beer; such as porter or stout | |
| 3/4 | c | Chicken stock |
| Salt and pepper; to taste |
INSTRUCTIONS
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: www.aidells.com Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar 23, 1998
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