Sausage and Onions Braised in Porter

2 lbs cooked Rope Sausage sliced into ½-inch rounds

1 ½ lbs. small boiling onions (about 18 onions), peeled and left whole

2 tbsp. butter

4 bay leaves

1 12-oz. bottle of dark beer, such as Porter or Stout

¾ cup chicken stock

salt and pepper


Put all the ingredients, except salt and pepper, in a deep skillet or Dutch oven. Cover and cook over medium heat for 20 minutes or until a knife can be easily inserted into the onions. Remove the onions and sausage and reserve. Reduce the liquid over high heat until there is just enough syrupy glaze to coat the onions and sausage. Pour glaze over onions and sausage. Season with salt and pepper.


Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients