How to Cook a Chicken Sausage

I bought a package of chicken sausage this week- I've wanted to give them a try but have always felt a little nervous about them. I think its the color! So, I went on a little search on a quick way to cook them. Initially I thought about doing a sausage/potato/pepper back kind of thing but wasn't in the mood for potatoes. Stumbled upon a Rachael Ray recipe for Braised Chicken Sausages and loved them!

2 lbs chicken sausage

1 pint chicken stock ( i used vegetable)

1/4 cup balsamic vinegar

2 tbsp olive oil (I cut back to 1 tbsp to keep it Weight Watchers friendly!)

1 medium red onion, sliced

Put all ingredients in a high sided saute pan. Bring to a boil. Reduce heat to medium-high and simmer until stock has evaporated and a glaze has formed.

Unfortunately mine did not get to the 'glaze' point so it was a little watery. I think perhaps I kept the heat too low. But I would try it again. And I would try chicken sausage again- I rather enjoyed it!