Yeah I know, roasted grapes are all the rage right now, popping up all over the inter webs, but I sometimes struggle and have slight *issues* with textures of food (this may explain why in all my 20 something years of life I just recently started eating mushrooms and tomatoes). This recipe did produce a simple, yet satisfying sausage that was wonderful on its own or added to a pasta dish (recipe to come in the somewhat near future), but the grapes are something I could do without, at least for now (give me another 20 years and we’ll talk then)!
One Year Ago: Healthy Oatmeal and Banana Shake
Two Years Ago: Cumin-Scented Oven Fries
Italian Sausage With Red Grapes
Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4-5
2 tablespoon olive oil
1 1/2 pound sweet Italian sausage
2 cups seedless red grapes, stemmed
1/4 cup balsamic vinegar
1 teaspoon dried thyme
1/4 teaspoon salt and black pepper
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total.
Add grapes, balsamic vinegar, dried thyme, salt and pepper. Cover, cook, stirring occasionally, until sausages are fully cooked through and grapes are softened, 5 to 8 minutes.
adapted from Food on the Table