Boil up some rice or small pasta like orzo so you can savor every drop of this lemony, caper-dotted sauce. A light, dry white wine and a frisée salad are all that should be added.
11/2 pounds Garlicky Chicken and Rosemary Sausage links, Provençal Chicken Sausage links, or purchased raw poultry sausage links
2 tablespoons olive oil
1/2 small onion, chopped
2 garlic cloves, minced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
11/2 cups Chicken Stock or purchased low-sodium stock
1/3 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley
1/4 cup small capers, drained and rinsed
Salt and freshly ground black pepper to taste
1. Separate sausage into links, if necessary, and prick sausages with the tip of paring knife or the tines of a sharp meat fork.
2. Heat oil in a skillet over medium-high heat. Brown sausages on all sides, turning them gently with tongs. Remove sausages from the skillet, and set aside. Add onion and garlic to the pan, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add butter to the skillet over medium-high heat. Reduce the heat to low, stir in flour and cook for 2 minutes, stirring constantly. Whisk in stock, and lemon juice, and bring to a boil over medium-high heat, whisking constantly. Stir in parsley and capers, and simmer 3 minutes, uncovered.
4. Return sausages to the skillet, bring to a boil, and simmer sausages, covered, over low heat, turning occasionally with a slotted spoon, for 20 to 25 minutes, or until sausages are very tender. Season to taste with salt and pepper, and serve immediately.
Note: The dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.