Dinner Tonight: Cider-Braised Sausages With Sage Recipe

• 2 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch wedges
• 1.5 pounds mild sausages, pork or turkey or chicken
• 10 fresh sage leaves
• 2 cups apple cider
• Salt and pepper
• 1 cup polenta
• 5 cups water
• 1/2 cup grated sharp cheddar

1. In a large (12-inch) skillet large enough to hold the sausages comfortably, heat olive oil over medium-high heat until shimmering. Add sausages and cook, turning once, until they are a deep golden brown. Halfway through cooking, add onions to pan and toss to coat them in the oil.
2. Add cider, sage leaves, and a pinch of salt and pepper. Bring to a boil, then simmer quite rapidly until cider reduces into a glaze and coats the back of a spoon, about 30 minutes.
3. In the meantime, bring water to boil in a medium saucepan over high heat. Whisk in polenta in a slow stream, season with salt and pepper, and return to a boil. Turn heat to low and cook until water is absorbed and polenta is very soft. Stir in cheddar and season to taste.
4. Divide polenta among bowls and top with sausages and onion. Spoon the pan liquid on top of the sausages and serve immediately.

olive oil, yellow onions, sausages, sage, apple cider, salt, polenta, water, cheddar

Taken from www.seriouseats.com/recipes/2011/04/dinner-tonight-cider-braised-sausages-with-sage-recipe.html (may not work)