2 pounds fresh chicken sausage
2 cups chicken stock
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil (EVOO)
1 medium red onion, sliced
Put all the ingredients in a large high-sided sauté pan. Bring to a boil, reduce the heat to medium-high and cook until the stock has evaporated and a glaze has formed. With tongs, toss the sausages with the onions and serve.