Italian Sausage with Grapes and Balsamic Vinegar

The sweet Italian sausage and the grapes yielded a delicious, unique flavor; but not immediately recognizable as grapes. While delicious, the flavor profile was a bit monotone in its sweetness; I would have liked a little bit of heat or something else to offset the sweetness. Perhaps it might be interesting to try them with Hot Italian Sausages; but that may be too much heat; Perhaps just a little cayenne or paprika. The recipe as written is good; especially for kids who love sweet things. 4-stars.

Good; but a little monotone.

Good; but a little monotone.

Comment:

  1. While Chris Kimball says that this serves 4 to 6 people, the 1-1/2 lbs of sausage was only 6 sausages. I think this recipe realistically serves 3 people as a main course.
  2. Later in the week I made a variation of this recipe that is serves two; but I used a full pound of sausage instead of the 3/4-lb called for in that recipe. I think the bottom line of the number of servings is this; allocate 2 sausage for each diner.

Rating: 4 stars.
Cost: $8.
How much work? Medium.
How big of a mess?  Low/Medium.
Start time 5:30 PM. Ready at 6:00 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

1-lb seedless red grapes
1 tablespoon vegetable oil
1-1/2 lbs sweet Italian sausage
1 onion
1/4 cup water
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh mint

  1. Prepare your grapes by cutting them in half lengthwise (through where their stem attached); which should measure about 3 cups. Cut onion in half, peel, and slice thin. Set aside until Step 3.
  2. Pre-heat 1 tablespoon vegetable in a 12″-skillet over medium burner until shimmering. Put sausage into pan and cook for a total of 5 minutes; turning once half way through. Tilt skillet, and use paper towel to remove excess fat from the pan.
  3. Add grapes and onions to pan; over and around the sausages. Then add 1/4 cup water and cover immediately with lid. Cook for about 10 more minutes; turning once; until the sausages reach between 160-and-165-degrees. Remove sausage to a plate lines with paper-towels, and tent with aluminum foil.
  4. Increase burner to medium-high; add salt and pepper to grape/onions. Spread out into an even layer and cook for 3 to 5 minutes without stirring; until browned.
  5. Stir and continue to cook for 3 to 5 more minutes; stirring often. The mixture should be well browned, but the grapes should still retain their shape.
  6. Turn down burner to medium and mix in 1/4 cup wine and 1 tablespoon fresh oregano. Use the liquid to deglaze the pan and cook for 30 to 60 seconds; just until the wine has reduced by half. Remove pan from burner and mix in 2 teaspoons balsamic vinegar.
  7. Put sausages on serving platter and spoon grape/onion mixture on top. Sprinkle with 2 tablespoons chopped fresh mint.
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6 Responses to Italian Sausage with Grapes and Balsamic Vinegar

  1. Sonya says:

    Sounds delicious!

  2. Jonny Rashid says:

    What did you serve these with?

  3. Jonny Rashid says:

    I made this last night. A few variations, I used dried oregano (introducing it when I steamed the sausage. I used two pounds of sausage, so I need a bit more water (used too much and took longer to reduce). My sausages did not brown nearly as much as they should have in the allotted time, though. I didn’t pour off the fat, which made it silkier (I wouldn’t say it was greasy though).

    I served it over mashed potatoes. I the saltiness of the sausage, contrasted with the sweetness of the onions and grapes was nice. I will make it again, but it is not dynamite, like you say. I might try other sausages in here too.

  4. Thank you for the recipe! It was delicious and so easy!

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