This is a new twist on an Oktoberfest favorite

Chicken Sausage with Vidalia Onions and Apples
Makes 4 servings

6 tablespoons butter
8 fully cooked chicken sausages (13 ounces total)
2 medium Vidalia onion, sliced
2 medium-size tart apple, such as Granny Smith, peeled, cored, sliced
2 cups fresh  apple cider
4 tablespoons chopped fresh sage
4 tablespoons fresh lemon juice

Melt 2 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 4 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.