Adapted From Ina Garten
YIELD 6 servings
Straight from Italy (picture yourself on the Tuscan hillside – where we had it 1st!). Came back and found this recipe from Ina Garten to be the closest facsimile. It’s a great family weeknight meal – so fast and so delicious. Sweet and savory all at once. Great on top of creamy polenta (how it was served in Tuscany) or simply with a good loaf of crusty bread.
Ingredients:
1 ½ Lb. sweet pork sausage, parboiled (about 8 minutes in boiling water).
1 ½ Lb. hot pork sausage, parboiled (about 8 minutes in boiling water).
4 T. unsalted butter
6 cups (about 2 ½ Lbs) seedless grapes removed from stems (a combination of green, red and/or black is prettiest)
6 sprigs of fresh Thyme
½ c. good balsamic vinegar (add more or even a little Ruby Port or Chianti if desired to create more sauce)
Preparation:
Preheat oven to 500 degrees
Melt the butter in a large oven proof skillet or 12” x 15” roasting pan.
Add the grapes and stir to coat.
Nestle the parboiled sausages in the pan, in one layer
Place in oven for 20-25 minutes turning sausages once (sprinkle with thyme sprigs at the turn) until browned and grapes are tender.
Transfer sausages and grapes to serving platter with tongs and slotted spoon (leaving juices behind) and cover to keep warm.
Add balsamic vinegar to pan (with Port or Chianti if using) and cook over medium high heat on the stovetop for 2 minutes or until slightly reduced and syrupy.
Pour over grapes and sausages and serve atop creamy polenta or with crusty bread.