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Sautéed Sausages with Grapes and Balsamic Glazed Onions

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Serves 4

  • by from Big Buy

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.

  • 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.



I love sautéed onions with sweet Italian sausage and this recipe with the addition of grapes met my expectations. Where I live getting a good sausage is difficult and flavors vary with the maker and balsamic vinegars come in subtle differences of flavor depending from where they are imported. I tried this several times with the different sausages available and different balsamic vinegars. All turned out very good.

the recipe is top notch. using a iron skillet for vinegars is against all the rules of cast iron cooking, the use of a ceramic lined dutch oven is one way to go.

Fantastic and easy. Flavors were right on and the sauce was great for sopping up with bread. I made it with a British style sausage and it was still terrific.

This was horrible. The smell of the vinegar cooking is still in my house. No, never again. We couldn't even eat the the onions. This was definitely a "never again" recipe in our household. Actually, it is the first "never again" we've had.

Very tasty, and quick and easy to prepare.

Rated five for ease of preparation (but makes a big mess of the stove) and four for flavour. I agree with the previous comments ref amount of oil as the sausages render a couple of spoons of fat. Enjoyed by all!

This is one of our weeknight favorites. I can only seem to find Italian sausages sold in packs of 5, so I make it with five sausages and keep everything else the same. I don't think it needs as much oil as called for, though. The sausages give off enough of their own fat that I don't add any more oil to the pan after sauteing them.

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