- 2 pounds fresh chicken sausage
- 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 saute 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.