Sometimes you have to take a risk on a recipe and hope that the combination of flavours is going to work out.
That’s this recipe. I had no idea if grapes and sausages would be a winning combination, but they are. I should have trusted the introduction to this recipe right from the start and believed that if the Italians had been pairing these ingredients for a while, it was for a good reason.
This has fantastic flavours — a sort of sweet and sour mixture which is great with the sausage — so I encourage you to take advantage of my experience and try this out*.
Here’s what happens.
Get the sausages and cook them in a frying pan.
While the sausages are cooking, slice an onion.
Get the grapes. Hope that they are seedless.
Slice the grapes in half and discover that they are seedless.
After 8 – 10 minutes, the sausages are done.
Put the onions into the frying pan, with all the goodness that’s left from cooking the sausages.
Onions are cooked until light brown.
Add the chicken stock to the onions.
Add the balsamic vinegar too. Scrape the bottom of the pan to release any browned bits of flavour.
Put the sausages back into the pan, as well as the grapes.
While that is cooking, grab the fresh oregano and chop it.
Sautéed Sausages with Grapes and Balsamic Glazed Onions. I served this with polenta and drizzled some olive oil over to finish.
Here’s the recipe:
Sautéed Sausages with Grapes and Balsamic Glazed Onions
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 Tbsp. 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)
2 Tbsp. balsamic vinegar
1/2 cup low-salt chicken broth
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano
Heat 1 Tbsp. 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 Tbsp. 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.
*This is not an April Fool’s joke!