Chicken sausage

Chicken sausage

I came across these chicken sausages that were herbed and looked fantastic uncooked and decided to do a straight forward sausage and mash with caramelized onions. It tasted really good and will be a regular week day meal for me. This is a simple recipe to adjust for 1 to many people. (4 people)

What you need

1kg chicken sausage sliced in half lengthwise

4 large onions sliced thinly
4 tablespoons butter
2 tablespoons brown vinegar
¼ cup brown sugar

Mashed potato

8 medium potatoes peeled and chopped
½ cup hot milk
Salt to taste

The process

In a pan on a medium to low heat, melt the butter, add the onions and allow to cook until soft. Stir them from time to time. Add the sugar and vinegar and cook for about 15 minutes, stirring occasionally until the onions are sticky and brown with very liquid left.

Boil the potatoes in water until soft, drain, add back to the pot and mash with a potato masher. Add the hot milk and mash until smooth. Taste and season with salt, this can also be done in a microwave just as effectively. Place a lid on the mash to keep warm while you cook the sausage.

Now all that I left is to cook the chicken sausage, which take just 2 or 3 mintes. Heat a little oil in a pan and cook the halved sausage until nicely browned and cooked.

Pile a generous amount of the onions on the sausage and mash.

Serve with soft fried tomato seasoned with salt and pepper.

Caramelized onions can be kept for a few days in the fridge, so don’t be shy. This Mediterranean Chicken sausage recipe is another of my favorites.