Ingredients:
3 tablespoons unsalted butter, divided
4 links emeril’s chicken-apple sausages
2 medium onions, halved and thinly sliced
2 tablespoons light brown sugar
1/4 teaspoon salt
1 teaspoon fresh ground pepper
2 sprigs fresh thyme
1 tablespoon minced garlic
1/2 cup dark beer
3 tablespoons Bourbon
Directions:
Heat medium-size skillet over low heat for 30 seconds.
Melt 2 tablespoons butter and add onions and brown sugar.
Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
Add chopped garlic and cook, stirring for 2 minutes.
Add beer; reduce heat and cook, covered for 15 minutes.
Remove pan from heat and stir in remaining butter and boubon.
Remove thyme springs before serving.
Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
Servings: 2-4
Time preparation: 45 min.
Time total: 45 min.