Roasted Sausage and Grapes

This recipe was on an Ina Garten show by the chef/owner Johanne Killeen of Al Forno restaurant in Providence RI and they serve it there. They suggest serving it  with fresh bread to mop up the sauce --we think next time we will make it over polenta or rice.  Also I scaled it back for party of 2 using a total of 3 sausages and 1 cup of each red and green grapes --the sauce I left as shown --surprising fabulous do not be put off by cooked grapes ! I would even say bad photo just trust me and try it!

6/15 ***remade this delicious recipe again over the weekend and this time served it over grits --still delicious - my sister-in-law Andrea was a bit skeptical at first because of how it looks but loved it!

1 1/2 pounds Italian hot sausage

1 1/2 pounds Italian sweet sausage

3 tablespoons unsalted butter

5 to 6 cups (2 pounds) red or green seedless grapes, stems removed

2 to 4 tablespoons dry red wine, preferably Chianti

3 tablespoons balsamic vinegar

Fresh Foccaccia or Ciabatta bread, to serve

Preheat the oven to 500 degrees.

Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.

Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high 

heat add the wine. 

Stir with a wooden spoon for a few minutes until the wine has reduced by half.

Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the 

sausages will not brown too quickly. 

Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 

to 25 minutes.

Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape 

up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until 

they are thick and syrupy. 

With a slotted spoon, transfer the sausages and grapes to a serving platter.

Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any 

representation as to the results.

2011, Johanne Killeen, All Rights Reserved