Title: Chicken and apple sausage with onion confit
 Categories: Main, Dishes
      Yield: 1 Servings
 
      2 lb Sweet onions*
      3 tb Olive oil
      2 tb Balsamic or red wine vinegar
           Salt and freshly ground
           -black pepper; to taste
  1 1/2 lb Chicken and apple sausage;
           -OR
  1 1/2 lb American sage and black
           -pepper sausage
      1 tb Vegetable oil; for pan
           -frying
 
  *Use Vidalia, Maui or equivalent.
  
  Halve and very thinly slice onions. In a heavy saucepan, cook the
  onions slowly in the oil and vinegar over low heat until they are
  soft and almost disintegrating, about 35 to 40 minutes.
  
  Season with salt and pepper; transfer to a platter and keep warm.
  
  In a skillet, pan-fry the sausage patties in the vegetable oil over
  medium heat, turning frequently, until firm and thoroughly cooked, 5
  to 7 minutes.
  
  Serve the patties on the bed of onions. Serves 4 as a main course, 6
  to 8 as an appetizer or snack.
  
  NOTES : The recipe above is verbatim from the website.  Obviously, a
  step directing the making of patties from the sausage was
  unintentionally omitted, or, 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 as an appetizer.