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Ingredients
- 2 lb Sweet onions*
- 3 Tbsp. Extra virgin olive oil
- 2 Tbsp. Balsamic or possibly red wine vinegar Salt and freshly grnd black pepper, to taste
- 1 1/2 lb Chicken and apple sausage, Or possibly
- 1 1/2 lb American sage and black pepper sausage
- 1 Tbsp. Vegetable oil, for pan frying
Directions
- *Use Vidalia, Maui or possibly equivalent.
- Halve and very thinly slice onions. In a heavy saucepan, cook the onions slowly in the oil and vinegar over low heat till they are soft and almost disintegrating, about 35 to 40 min.
- Season with salt and pepper; transfer to a platter and keep hot.
- In a skillet, pan-fry the sausage patties in the vegetable oil over medium heat, turning frequently, till hard and thoroughly cooked, 5 to 7 min.
- Serve the patties on the bed of onions.
- Serves 4 as a main course, 6 to 8as an appetizer or possibly snack.
- directing the making of patties from the sausage was unintentionally omitted, or possibly, 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 possibly as an appetizer.
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