It seems like an unlikely combination, but once you taste Italian sausages roasted with grapes, balsamic vinegar and wine, you’ll understand why this dish is a classic Italian favorite. The savory sausage and sweet grapes roasted in butter are a wonderful pairing. This simple, easy to prepare meal is perfect for entertaining, packing a “wow” factor while leaving you time to enjoy your guests. Be sure to serve it with warm, crusty Italian bread on the side.
Roasted Sausages and Grapes
Ingredients
- 4 Isernio's Mild Italian Sausages
- 4 Isernio's Hot Italian Sausages
- 1.5 Tb unsalted butter
- 3 cups seedless grapes - red, or a combination of red and green
- 2 Tb dry red wine
- 1.5 Tb balsamic vinegar
Instructions
- Preheat the oven to 500 degrees F.
- Par-cook the sausages: Bring a skillet of water, deep enough to immerse sausages, to a boil. Place the sausages in the boiling water, cover the skillet, and turn off the heat. Allow the sausages to sit in the hot water for 5 minutes.
- Melt the butter in a large roasting pan or dutch oven and add the grapes, tossing to coat. Over medium-high heat add the wine, stirring constantly, until the wine is reduced by half.
- Transfer the par-cooked sausages into the grape mixture. Push the sausages down into the grapes. Roast in the oven, turning the sausages once, for about 20 minutes, until the grapes are soft.
- Remove from oven and place the pan onto the stove, over medium-high heat. Add the balsamic vinegar, stirring and scraping up any browned bits from the bottom. Allow the vinegar and juices to reduce until the mixture is thick and syrupy.
- Transfer the sausages and grapes to a large platter, and then pour the sauce over the top. Serve with warm crusty sliced bread.
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