Well, that doesn't sound so appealing does it. What is sausage other than ground hog, and it is Ground Hog Day. This is so good it doesn't matter what you call it. I know it's too early for Vidalia Onions, but any good sweet onion will be fine. This is so easy you will not believe it.
Sausage-Stuffed Vidalia Onions
6 medium sweet Vidalia onions
6 tablespoons butter
Salt and pepper, to taste
1 pound spicy sausage (I use Jimmy Dean)
2 cups onions, chopped, removed from center of onions, save another tablespoon for the sauce
2 ounces white cheddar cheese, grated
1 teaspoon olive oil
2 tablespoons vermouth
3 tablespoons orange juice
1 tablespoon chopped Vidalia onion, from center of onion
1 small garlic clove minced
2 tablespoons heavy cream
1 stick of butter, cut in pieces
Peel onions. Scoop out centers with sharp spoon, leaving an onion cup. Chop centers for stuffing and sauce. Place onions in a shallow baking dish and place 1 tablespoon butter in each onion. Bake onions at 350 degrees F for 45 minutes, or until very tender, but not falling apart. Or, microwave in circular dish for about 12 minutes. Start checking after 5 minutes. All microwaves are different. Don't let them fall apart.
For stuffing, combine minced onion and sausage in skillet. Saute' until brown. Drain well. Toss sausage with cheese. Spoon stuffing into cavity of each cooked onion.
For butter sauce, simmer olive oil, vermouth, orange juice, onion and garlic in saucepan. Reduce by half. Remove from heat. Add cream, return to heat and add butter bit by bit, whisking after each addition. Keep in thermos until time to serve onions.
Just before serving, heat stuffed onions in 350 degrees F. oven for about 10 minutes, until cheese in stuffing melts Spoon butter sauce over and around onions. when serving.
Happy Ground Hog Day!