I have loved all the recipes I have shared so far from January’s cooking website of the month. But today’s recipe is one that I wasn’t such a fan of. This recipe is easy, uses pantry staples, and had good flavor (you may be thinking what the heck the problem is). And even though this dish is an Italian classic, I just couldn’t get over the texture of the cooked grapes.
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)!
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