Wednesday, June 17, 2009

Bourbon Braised Chicken & Apple Sausage with Onions

I bought Emeril's Chicken & Apple Sausage yesterday, but rather than just grilling them, I decided to follow the recipe on the back. To be honest, I felt it was a bit time intensive for sausage. Don't get me wrong, it was really good. The flavor was definitely not what I was expecting, in a good way! Although, the next time I make them, I will try simply grilling them.

* 3 Tbsp. unsalted butter, divided
* 4 links Emeril's™ Chicken & Apple Sausage, whole
* 2 medium onions, halved and thinly sliced (about 4 1/2 cups)
* 2 Tbsp. light brown sugar
* 1/4 tsp. salt
* 3/4 tsp. freshly ground black pepper
* 2 sprigs fresh thyme
* 1 Tbsp. minced garlic
* 1/2 cup dark beer
* 3 Tbsp. Bourbon

Serving size:

2-4 servings

Heat medium-size skillet over medium-low heat for 30 seconds. Melt 2 Tbsp. butter and add onions and brown sugar. Cook, stirring occasionally for 20-25 minutes until onions are partially browned. Season with salt and pepper and place thyme sprigs in skillet. Add sausage and cook, stirring occasionally until sausage is browned, about 15 minutes. Add chopped garlic and cook, stirring for 2 minutes. Add beer; reduce heat and cook, covered for 15-20 minutes. Remove pan from heat and stir in remaining butter and bourbon. Remove thyme sprigs before serving. Serve sausages and onions in toasted French or Hoagie roll. (I served mine on a pita)

1 comment:

  1. this looks awesome! I'm having a sausage party for July 4th and your past has me even more excited!


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