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Braised Chicken Sausages


  • 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.