Chicken And Apple Sausage With Onion Confit
Chicken Apple Sausage Onion Confit
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41907. Report a problem with this recipe.
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;
1 1/2 lb American sage and black
1 tb Vegetable oil; for pan
*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.
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