This is another traditional harvest recipe usually made with leftover grapes from the grape harvest. Earlier, I made the grape and rosemary focaccia. We picked up some delicious sweet and hot italian sausages from Eataly, my favorite. This was a really quick and yummy way to use them, and I will definitely be making these again. Maybe over some mashed potatoes or egg noodles.
Sausages with Grapes
2 hot Italian sausages
2 sweet Italian sausages
1 onion, sliced into half moons
2 garlic cloves, minced
2 cups red grapes
1/2 cup white or red wine
2 tablespoons chopped sage
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poach the sausages in some water for 10-15 minutes after pricking them with a fork a couple times to let out some of the fat. Meanwhile, saute the onion in the olive oil and season with salt and pepper. Add the garlic, grapes, and sage. Add the sausages and let them brown on the outsides for a couple minutes. Add the wine and cover. Cook for another 5-6 minutes while the wine cooks down and the sausages finish cooking through. Add the vinegar and cook uncovered for another minute or two.
