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Sautéed Sausages with Grapes and Balsamic Glazed Onions

Servings: 4

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. 

Serve with a crusty baguette and a green salad.


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Reviews (14 reviews)

  • springs9 | 02/06/2021

    Wow, this is a keeper. Simply delicious!

  • TwirlyGirly | 07/06/2019

    I've been making this several times a year since the recipe was first published in the print edition almost a decade ago. It's delicious, and easy!

    The only "change" I make is to double the number of grapes, and I cut half of them in half, and leave the remaining grapes whole.

    I love serving this over a bed of plain polenta (IOW, polenta made with just water, a pat of butter, and salt - no additional flavors which would compete with the sausages, grapes, onions, and balsamic).

    Of course, it's also quite yummy on its own; it doesn't have to be served on a bed of anything!

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