Who knew that grapes and sausages are a classic Italian pairing?
Looking through a breakfast magazine, I came across this recipe. You see my husband brings home the
bacon sausages every other Saturday after golf, along with a dozen other Italian delicacies.
Adapted from Breakfast for Dinner, Fine Cooking Magazine.
3 tbsp. of olive oil ( i used one as sausages render their own fat)
8 links sweet Italian sausage (about 2 pounds – I had 7) pricked with a fork
1 large onion, thinly sliced
1/2 cup of chicken broth
2 tbsp. balsamic vinegar or to taste
20 seedless red grapes, cut in half
2 tbsp. chopped fresh oregano ( I had greek dry oregano)
Salt to taste
In a large skillet, heat oil until shimmering. Add the sausages and cook until brown all over. Transfer to a large plate.
Add the onions to the skillet and, sprinkle with salt and cook, stirring occasionally, until onion soften and they start to caramelize. Add the chicken broth and vinegar scraping the bottom of skillet to incorporate the brown bits. Reduce to a gentle simmer. Add the sausages and grapes and cook until sausages are done. You can check by cutting one in half.
Note: I was not happy with the grapes. They lost their color . If you make this dish add the grapes a few minutes before serving.
I must say that this combination was quite tasty.