Roasted Sausages and Grapes

This recipe is from Cucina Simpatica by Johanne Killeen & George German, the owners/chefs of Al Forno in Providence, RI. Al Forno is one of my favorite restaurants ever. This dish is a classic and has been on the menu for over 30 years. It is both easy and delicious.  I was doubtful, Italian sausages and cooked grapes?  Just make it, it is both really delicious and really easy. They suggest serving it with mashed potatoes. I usually serve it with crusty bread, but I think that cheesy polenta would be an excellent side. Leftovers (if you have any) make a great sandwich with some arugula on a crusty pug roll from Blue Dog Bakery.

This serves 6-8, I halved it in the photos here since I was cooking for only two. My husband prefers mild Italian sausages versus the hot. The sausages here came from Red Hog.

Ingredients:

• 1 1/2 pounds hot Italian sausage (about 4 links)
• 1 1/2 pounds mild Italian sausage (about 4 links)
• 3 tablespoons unsalted butter
• 6-7 cups (2 1/2 pounds) red or green seedless grapes, stems removed
• 4 tablespoons balsamic vinegar
  

Directions:

1. Preheat oven to 500 degrees.
2. Parboil the sausages in water to cover for 8-10 minutes to rid them of excess fat.  This may be done ahead.
   
3. Melt the butter in a large flameproof roasting pan, add the grapes and toss well.
   
   
   
   
4. With tongs, transfer the sausages the roasting pan, nestling them down into the grapes.
   
5. Roast for 20-25 minutes, turning the sausages half way through, until the sausages have browned.
   
6. Transfer the sausages and grapes to a heated serving platter with a slotted spoon.
   
7. Place the roasting pan over a medium high flame and add the balsamic vinegar.  Scrape up any browned bits on the bottom of the pan, and allow the vinegar and juices to reduce until they are thick and syrupy.
   
   
   
   
8. Pour the sauce over the sausages and grapes, and serve.