Sautéed Sausages with Grapes and Balsamic Glazed Onions
by Tony Rosenfeld
Sausage and grapes are a classic Italian pairing. The addition of balsamic vinegar and caramelized onions turns this into a quick, warming braise. Piercing the sausages with the tines of a fork will allow them to release some of their juices and infuse the broth.
Serves 4
3 Tbs. olive oil
8 links sweet Italian sausage (about 1-3/4 lb.), pricked with a fork
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
2 Tbs. balsamic vinegar
1/2 cup low-salt chicken broth
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano
Heat 1 Tbs. of the oil in a large (12-inch) sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
Add the remaining 2 Tbs. oil and the onion to the pot, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pot with a wooden spoon to incorporate any browned bits.
Reduce to a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes. Serve immediately, sprinkled with the oregano.
Serving Suggestions
Serve with a crusty baguette and
a green salad.
From Fine Cooking Big Buy
, pp. 102
September 25, 2009
