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Tuscan Grapes and Sausages


  • 8 uncooked Italian sausage links (4 ounces each), hot or mild
  • 2-1/2 pounds seedless green or red grapes, or a mixture
  • 20 to 30 garlic cloves, peeled and halved
  • 1/2 cup melted butter, divided
  • 1/4 cup balsamic vinegar


  • 1. Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices.
  • 2. Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once.
  • 3. Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.

Nutrition Facts

1-1/2 cups: 498 calories, 36g fat (15g saturated fat), 92mg cholesterol, 799mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 13g protein.


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