Ingredients Jump to Instructions ↓

  1. 2 mild chicken or pork Italian sausages, about 5-6 ounces each 1/2 lb red seedless grape s, preferably organic

  2. 2 scant Tbs olive oil

  3. 1/2 - 1 Tbs balsamic vinegar , or to taste Salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 475 degrees Fahrenheit. Heat a heavy skillet, preferably cast-iron, over moderate heat until hot but not smoking. Lay the sausages in the skillet, and cook them, turning once, until nicely browned, about 8 minutes total. While the sausages are cooking, remove the grapes from their stems, rinse them under cool water, drain them, and place them in a bowl. Add the olive oil, and toss. When the sausages are browned, place them in an 8-inch square glass or ceramic baking dish, and dump the grapes on top of and around them. Slide the dish into the oven, and bake for 25 minutes, turning the sausages once after about 15 minutes. Remove the pan from the oven, and move the sausages to a platter or individual plates. Pour the grapes and their juices into a small saucepan, season with a pinch of salt, and place the saucepan over medium-high heat, stirring, until the grapes bubble and sizzle and their juices are syrupy. Remove the pan from the heat, stir in the vinegar, and pour the grapes over the sausages. Serve.


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