Italian Sausage with Grapes and Balsamic Vinegar

This sounded odd. Sausage and grapes? But we like sausage, and the Fudgelet has been on a whole grape kick lately, so I figured it was worth a try. We ended up loving it. There was originally mint in the recipe which I used but wasn’t a fan. I’m leaving it out next time. Because yes, we will definitely make this again. It’s easy and full of flavor.

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We’re even working on getting the Fudgelet to eat onions, too.

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I made garlic bread to go with it, but we also liked it with rice for the leftovers.

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Directions for Italian Sausage with Grapes and Balsamic Vinegar

Slightly adapted from America’s Test Kitchen

  • Vegetable oil
  • 1.5 pounds sweet Italian sausage
  • 1 pound (3 cups) seedless red grapes, halved lengthwise
  • 1 onion, sliced thin
  • 1/4 cup water
  • Black pepper
  • Salt
  • 1/4 cup white wine
  • 2 teaspoons dried oregano
  • 1 Tablespoon balsamic vinegar

Heat a little oil in a 12 inch skillet over medium oil until shimmering, then place the sausages in the pan to brown, browning two sides (about 5 minutes). Blot out the excess fat in the pan with a paper towel. Add the grapes and onion to the pan, around the sausages, then add the water.

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Cover the pan, and cook for about 10 minutes, turning the sausages once, until they are 160 to 165 degrees F. The onions and grapes should have softened.

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Remove the sausages from the pan and place them on a paper-towel lined plate, then cover them with a foil tent. Turn the heat to medium high and add salt and pepper to the grapes/onions. Stir and spread out in an even layer, then cook without stirring until the bottom is browned (3-4 minutes).

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Begin stirring until the mixture is well-browned (grapes will maintain their shape), about 3-5 minutes longer.

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Turn the heat to medium and stir in the wine and oregano. When the wine has reduced in half (1 minute). turn off the heat and stir in the vinegar. Serve the sausages with the grape/onion mixture on top.

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Directions for Italian Sausage with Grapes and Balsamic Vinegar (without pictures)

Slightly adapted from America’s Test Kitchen

  • Vegetable oil
  • 1.5 pounds sweet Italian sausage
  • 1 pound (3 cups) seedless red grapes, halved lengthwise
  • 1 onion, sliced thin
  • 1/4 cup water
  • Black pepper
  • Salt
  • 1/4 cup white wine
  • 2 teaspoons dried oregano
  • 1 Tablespoon balsamic vinegar

Heat a little oil in a 12 inch skillet over medium oil until shimmering, then place the sausages in the pan to brown, browning two sides (about 5 minutes). Blot out the excess fat in the pan with a paper towel. Add the grapes and onion to the pan, around the sausages, then add the water. Cover the pan, and cook for about 10 minutes, turning the sausages once, until they are 160 to 165 degrees F. The onions and grapes should have softened.

Remove the sausages from the pan and place them on a paper-towel lined plate, then cover them with a foil tent. Turn the heat to medium high and add salt and pepper to the grapes/onions. Stir and spread out in an even layer, then cook without stirring until the bottom is browned (3-4 minutes). Begin stirring until the mixture is well-browned (grapes will maintain their shape), about 3-5 minutes longer. Turn the heat to medium and stir in the wine and oregano. When the wine has reduced in half (1 minute). turn off the heat and stir in the vinegar. Serve the sausages with the grape/onion mixture on top.

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