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|5 pounds||chicken or pork, (or both)|
|1 bulb||garlic, bruised|
|4 large||bay leaves|
|1 cup||apple cider vinegar|
|3 pounds||smoked sausage, sliced thick|
|1/2 large||onion, coarsely chopped|
Mix first six ingredients in large wok or dutch oven. Bring to boil,
mixing constantly, until liquid is evaporated. Add sausage and cook
until warmed through. Add onion and cook until transparent. Cool
slightly and serve.
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