4 baseball sized onions.

2 Bayleaf.

2 cans beer (24 oz total) could be light, dark etc.

3 tbsp white vinegar (a bit of balsamic could be added later, to taste).

1 cup water mixed with ½ cup flour for thickening sauce.

Oil of choice for sauté of ingredients.

Slit sausage ½ deep along length and then cut into 1-2 inch pieces

Add bay leaf and above onions and sausage to large sauté pan with enough oil to sauté onions till limp.

(Sausage will NOT brown but simply open at slit along length of each piece- will appear steamed)

When onions are sautéed/opaque, add both cans of beer (or more) and the vinegar.

Bring to boil and reduce heat. Cover (loosely) and simmer.

Simmer till October (about 1 hour) till onions start to disintegrate while stirring.

Continue stirring till most of the onions have almost dissolved.

Add thickening mixture and continue stirring till a saucy consistency is reached (must reach boiling point to thicken). A flour/butter roux may also be used as thickening but additional beer/water would be need to be added.

Serve over mashed potatoes.

Note: A great accompaniment to this dish is a glass of the beer used in it's prep. Enjoy! ~ Mark