2 fully cooked Italian sausages (but I bet it would be good with Kielbasa too)
2 firm pears, peeled and cored
1/4 cup balsamic or port wine vinegar (you really just need enough to make sure everything is mostly submersed)
1 small onion, optional
Preheat
the oven to 450 degrees. Cut each pear into 4 - 6 chunks. Place in a
very small bowl or plastic bag and add the vinegar to marinate. Allow
to marinate at room temperature for about 15 minutes. If you are using
an onion, cut it into smaller chunks and break them up a bit and add
them to the marinade.
Cut the sausages into 4 - 5 pieces each.
Line a baking sheet, preferably rimmed, with aluminum foil and place
the pears and onions on the pan. Dunk the sausages into the vinegar to
coat them, then place them randomly on the pan as well. Bake for 15
minutes or until pears are soft and sausages are beginning to get
crusty.
Serve with a baguette and a spinach salad.
Recipe courtesy of Cooking with Amy.