- 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.