Italian sausages; hot or sweet, are delicious things ~ combine them with some luscious grapes and you have a mouthwatering dish. The grapes pop and burst their sweet juices as they cook slowly scattered around the sausages. The sauce is excellent, but there’s just not enough of it so I doubled it and it could even be tripled. I mixed red and green grapes ~ don’t bother; you won’t be able to differentiate the colors or taste after cooking.
|Hot and Sweet|
1-1/2 pounds sweet Italian sausage
6 tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
Preheat the oven to 500 degrees.
Melt the butter in a large roasting pan over low heat.
Roast the sausages and grapes in the preheated 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 flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.