1/4 cup balsamic vinegar
bit o' beer
chard (I prefer rainbow chard but any chard will work)
Throw in a whole pint of chicken stock and add about 1/4 cup of balsamic vinegar. add the red onion and bring the broth to a boil in a saute pan. Throw in the chicken sausage and reduce the heat to medium-high-ish until the broth has evaporated and you are left with glazed sausages. Take the sausage out and pour a dash of beer into the pan and scrape the goods off the bottom and pour 'em onto the sausage.
While waiting for the sausage to cook, chop up yellow onion, throw into a pan with olive oil. sweat 'em and then add the garlic and then the chard. add salt and pepper... maybe a dash of cayenne or red chile powder. Cook 'em down and serve 'em up. squeeze a lil lemon on top.