Braised Chicken Sausages
2 pounds fresh chicken sausage (Aidells or Martins)
1 pint chicken stock
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 medium red onion, sliced
Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.
Tips: Never pierce the casing.
All natural chicken sausages are lean, made with skinless chicken meat. Piercing the casing will let out any natural juices and in turn, dry out the sausage.
Save the slicing for last!
When grilling, sautéing, or even baking, brown whole links of sausage, let cool, then slice according to recipe. This will avoid a dry sausage and keep natural juices in.