Recipes

Preheat oven to 425.

In a 9 x 13 pan combine sausage, cut into one inch chunks, with onion and balsamic vinegar. (I added a hearty amount of black pepper.)

Roast in oven until sausages are completely browned, onions nicely carmelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out. (I stirred it a lot and it didn't get dry until the last few minutes, so watch closely!)

Remove from oven, add an additional Tbsp. of balsamic vinegar and one Tbsp. water.

Let stand for three minutes, then stir, scraping up brown bits and sauce.

Pour into serving dish, or serve directly in buns.

Serves four.

My Notes: add more onion and peppers (red or green).