Twenty-sixth new recipe

Sausage, yummy sausage! I’m pretty much addicted to Aidell’s brand sausages. I serve the sun-dried tomato variety with our favorite garlic and basil pasta for dinner fairly often, but several of the other varieties are mouthwatering as well. Last week I had it in mind to make this recipe for cider-glazed sausages one night for dinner, but when Dan picked out bratwurst from the refrigerated meat case at the grocery store I decided to postpone. I figured that a package of Aidell’s pineapple and bacon sausage (that I like but Dan doesn’t) would be better suited for a cider glaze, so guess what I made for lunch yesterday? And it was soooooo good! I ate the sausage and onions alone which was really good, but next time I’ll serve it over rice to soak up more of the delicious sauce. I’ll probably use a more savory sausage next time too because the final product was pretty sweet and I think only someone with a voracious sweet tooth equal to my own would approve. This recipe in incredibly simple so it’s perfect for a weeknight dinner, plus the cider glaze is genious so I’ll definitely be making this dish again, with a couple of minor tweaks, when Dan gets back in town.

INGREDIENTS:
2 Tbsp olive oil
1/2 large yellow onion, cut into 1″ wedges
1 lb chicken sausages (I actually just used 12 oz)
7-10 fresh sage leaves
3 c apple cider
Salt and pepper 

DIRECTIONS:
In a large skillet, cook onion and sausages in oil over medium heat until sausages are deep golden brown, turning sausages and stirring onion occasionally. Add sage leaves and cider to the skillet, season with salt and pepper, and bring to a rapid simmer (medium to medium-high heat). Cook until cider is syrupy and coats the back of a spoon, about 30 minutes (mine took 40 minutes). To maximize the sauciness of each bite I sliced up my sausages and returned them to the skillet about 10 minutes before the cooking time was up. Enjoy! 

Based on Noble Pig’s Cider-Glazed Chicken Sausages.