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  • Writer's pictureByrne-McKinney

Sausages & Grapes

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.

The view from our hotel in Tuscany where we first had this!


  • 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)


  • 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.



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