Braised Chicken Sausages

• 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

1. Put all ingredients in a large high sided saute pan.
2. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all.
3. With tongs toss sausages with onions and serve.

chicken sausage, chicken, balsamic vinegar, extravirgin olive oil, red onion

Taken from www.foodnetwork.com/recipes/rachael-ray/braised-chicken-sausages-recipe.html (may not work)