This is actually not a gourmet dish but rather a staple, comfort food example from Tuscany. Popular at grape harvest, Italians use grapes right from the vineyard. It has a nice balance of richness with sweetness that is pulled together by balsamic vinegar.
My kids loved this dish when I discovered it about 25 years ago and it continues to be a simple go-to for my wife and I, along with a great Tuscan wine. The best way to enjoy this dish is to ensure each forkful has a grape, a slice of sausage, and a dollop of mashed potatoes. When it hits your taste buds for the first time, it is truly astonishing!
2 sausages per serving (mild or hot Italian, honey garlic, English banger). My preference is mild Italian because the flavor mix is tremendous and the meat doesn’t overpower the grape. Serve one of two types in each serving; i.e: one mild and one banger on a plate.
3 tbsn unsalted butter
6 cups red or green seedless grapes, stemmed (I prefer red for rich flavor)
4 tbsn balsamic vinegar
- reheat oven to 500 degrees. In a large pan, cover sausages with water and parboil for 8 minutes to rid them of excess fat.
- Melt butter in large, roasting pan. Add grapes and toss to coat. With tongs, transfer teh sausages to the roasting pan and push them into the grapes so the sausages don’t brown too quickly
- Roast, turning the sausages once, for 25 minutes or until the grapes are soft and the sausages have browned.
- With a slotted spoon, bring sausages and grapes to a heated serving platter
- Place the roasting pan on the stove top over medium-high heat. Add balsamic vinegar, scraping up any browned bits on the bottom the the pan. Allow the vinegar and juices to reduce until they are thick and syrupy.
- Pour the sauce over the sausages and grapes and serve immediately.
Serve with garlic mashed potatoes and a good Tuscan wine.