Categories: appetizer, cajun, creole, mardi gras

Ingredients

• 4 lbs smoked pork sausage, sliced 1/2 inch thick
• 1 stick butter, unsalted
• 1 1/2 c dark brown sugar, packed
• 1 1/2 c light brown sugar, packed
• 1 c white distilled vinegar
• 3/4 c dry Burgandy wine
• 2 t Tabasco sauce
• 1 med onion, sliced

Directions

1. In a large skillet, fry the sausage over high heat until it is nicely browned on both sides. Remove the sausage as it is cooked and set aside for later use. Wipe most of the excess drippings from the pan with a clean paper towel and add the butter. Reduce the heat to medium and add the butter and melt. When the butter is melted, add the brown sugars and cook, stirring constantly until the sugars have melted and begin to caremelize, about 5 to 7 minutes over medium-high heat.

2. Remove from the heat and pour in the vinegar, but be careful, because it tends to splatter and let off a lot of steam when added. Add the wine and return to the heat. Cook until the sugar has dissolved again into the sauce. Add the Tabasco Sauce, onion and reserved browned sausage, reduce the heat to simmer, and cook for 20 minutes, stirring a few times.

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