Swiss Chard with Apple-Chicken Sausage

1 apple

2 T. Oil

1 small yellow onion

1 bundle swiss chard

1 package of 4 apple-gouda-chicken sausages

1 tsp. apple cider vinegar

1 tsp. fresh ground pepper

 

Cut onion into small pieces and caramelize (in small or medium sauté pan) on medium-low for at least 30 minutes.  While onions caramelize, cut apple into same size pieces as onion, set aside. Two choices for the sausage preparation: one, leave sausages whole and place in sauté pan with apple pieces, pepper and cook on medium until sausages are nicely browned on the outside. Remove from heat and slice thickly. Set aside. Option two, slice sausages before you cook them. Add them to the pan with apples and pepper and allow to brown on all sides. In option one, the cheese will stay inside the sausage and when sliced after cooking will retain its flavor. The sausage, however, will have less crunchy bits and overall less texture. Option two, your cheese will melt out and coat some of the apple pieces and will lose much of its essence. But your sausage will have crunchy cheesy bits and have a stronger apple profile. Your choice. Cut ends off of swiss chard and then into ribbons. Add to onions and add apple cider vinegar. Turn heat to medium and cover. After two minutes stir, cover again. Wait another 3-5 minutes and turn off heat. Add salt to taste. Mix together sausage and a swiss chard in large bowl.

 

Serving Options:

 

Add another tsp. of pepper

Serve with biscuits or some toasted rye bread

Add a poached egg on top for a breakfast feel

Add either roasted walnuts or pepitas