I was reading Cooks Illustrated last month and I found this recipe – Sausages with Grapes and Balsamic Vinegar. It sounded really delicious so I decided to give it a try since we had a little extra time due to a teacher workday. Here’s the recipe…

Heat 1-2 tablespoons of oil in 12-inch skillet over medium heat until shimmering. Arrange 1 lb of sweet Italian sausages in the pan and cook, turning once, until browned on 2 sides. This should take about 5 minutes. Tilt skillet and carefully remove any excess fat with paper towel. Distribute 1 pound of black or red seedless grapes that have been halved lengthwise and 1 thinly sliced onion over and around the sausages. Add 1/4 cup of water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and the onions and grapes have softened. This should take about 10 minutes.

Transfer the sausages to a paper towel-lined plate and tent with aluminum foil. Return the skillet to medium-high heat and stir 1/4 teaspoon of ground pepper and 1/4 teaspoon of salt into the grape-onion mixture. Spread the grape-onion mixture in even layer in skillet and cook without stirring until browned, about 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and the grapes are soft but still retain their shape, another 3 to 5 minutes longer. Reduce the heat to medium, stir in 1/4 cup of dry white wine and 1 tablespoon of fresh chopped oregano. Cook, scraping up any browned bits, until the wine is reduced by half, about 30 to 60 seconds. Remove the pan from heat and stir in 2 teaspoons of balsamic vinegar.

Arrange the sausages on serving platter and spoon the grape-onion mixture over top. Sprinkle with 2 tablespoons of chopped fresh mint and serve.

This really was quite simple and it was very tasty! All three of us enjoyed it and I would recommend giving it a try…

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