Oven Roasted Grapes with Spicy Italian Sausages
Enjoy this succulent dish in summer and fall when local grapes are at their peak. It's wonderful served with fresh bread and cheese, or over a bed of creamy polenta or mashed potatoes.
Equipment
- Sheet pan or large baking pan
Ingredients
- 2 pounds organic seedless grapes red, green or both
- 1 tablespoon olive oil
- 2 pounds spicy Italian sausage links uncooked
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons dry white wine
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 475 degrees. Remove the grapes from the stems, and toss grapes with the olive oil in a 9x13 inch baking dish.
- Heat a large skillet over medium high heat and quickly brown the sausages on all sides. Place the sausages over the grapes in the baking dish.
- Sprinkle with thyme and drizzle with the white wine. Bake for 30 minutes, flipping the sausages half way through.
- Remove the sausages to a platter and cover with foil to keep warm. Pour the grapes and any drippings into a medium saucepan set over medium high heat. Add the balsamic vinegar, and bring to a boil. Reduce heat and simmer for 5 minutes.
- Pour grapes over the sausages and serve immediately.