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.
Serve with a crusty baguette and a green salad.
Wow, this is a keeper. Simply delicious!
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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