| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Instructions
- Preheat the oven to 500 degrees.
- Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
- Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
- Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
- Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
- Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 615 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 27 g |
| Cholesterol | 131 mg |
| Sodium | 1263 mg |
| Serving Size | 1 of 8 servings |
| Calories | 615 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 27 g |
| Cholesterol | 131 mg |
| Sodium | 1263 mg |
Reviews
Delicious,and so simple! I like to serve over creamy polenta.
SO simple!!!! This is what I call a “Do nothing” recipe. I do make homemade sausage, which I had in the freezer and I did make my own crusty loaf of “Do nothing” bread. I was shocked at how deliciously easy this was! I’ll make it often!
My “do nothing” bread is a King Arthur’s recipe. ‘No knead crusty bread’. it’s weigh, stir and refrigerate. Bake in a Dutch oven, simple and fantastic.
My “do nothing” bread is a King Arthur’s recipe. ‘No knead crusty bread’. it’s weigh, stir and refrigerate. Bake in a Dutch oven, simple and fantastic.
Delicious, have made this several times
I haven’t even heard of sausage and grapes – I made this – tried another – will only make this recipe from now on!!! YUM!!!
Been having this dish for years now after I watch them make it. It is absolutely delicious and we love serving it with mashed potatoes. That is what the restaurant said to do. It works out great together delicious flavors.
I have made this recipe many times
the BEST. Added red onions and basil! SOOOOOO good
Grapes and sausage? Strangest sounding combination, but amazing. I used the grapes and sausage as the base, but started by sauteeing onion, adding cut pieces, sherry, spinach, and finished with toasted almonds and feta.
Love this recipe, especially for Fall! Easy, gorgeous and even the naysayers were in love! Crusty bread and some mashed Yukons or Califlower and its fabulous1
Absolutely loved this recipe! I have watched this episode about 20 times and to be honest the first time I saw it I thought it was so weird. Now I’ll never look back! Absolutely making this again.