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Bourbon-Braised Chicken & Apple Sausage With Onions

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  • 3 tablespoons unsalted butter, divided
  • 2 medium onions, halved and thinly sliced (about 4 1/2 cups)
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 4 links Emeril's Chicken & Apple Sausage, whole
  • 1 tablespoon minced garlic
  • 1/2 cup dark beer
  • 3 tablespoons bourbon
  • 4 French or hoagie rolls
  • Emeril's Kicked Up Horseradish Mustard

    1. Heat medium skillet over medium-low heat for 30 seconds. Melt 2 tablespoons butter; add onions and brown sugar. Cook, stirring occasionally, 20 to 25 minutes until onions are partially browned. Season with salt and pepper and place thyme sprigs in skillet. Add sausage and cook, turning occasionally, until sausage is browned, about 15 minutes. Add garlic and cook, stirring, 2 minutes. Add beer; reduce heat and cook, covered, 15 to 20 minutes.
    2. Remove pan from heat and stir in remaining butter and bourbon. Remove thyme sprigs before serving. Place sausages and onions in split and toasted rolls, cut into bite-sized pieces and serve with Emeril's Kicked Up Horseradish Mustard.

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