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Italian Sausage & Grapes

Posted by Peggy on February 24, 2012

Italian Sausage and Grapes
Recipe: Italian Sausage and Grapes


  • 4 uncooked links (1 and 1/2 pounds) Italian sausage; sweet, spicy or a combination of the two
  • 4-6 cippolines or 1 small onion, thinly sliced
  • 4 cups of seedless grapes, red, green or combination of the two (halved if large)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh thyme, plus several sprigs for garnish


  1. Heat a large, heavy-bottomed skillet over medium heat. Place sausages in dry skillet and cook, turning occasionally, 20 minutes.
  2. When golden brown on all sides, prick each sausage with the tip of a knife in two places. Let juices run into pan then remove sausages and reserve. Increase heat to medium high and deglaze, stirring, with balsamic vinegar. Add grapes and cook 10 minutes, then add onions.
  3. Check sausages for doneness; if they are still pinkish in the center, return to skillet and continue cooking with grapes until grapes are beginning to collapse and sausages are cooked through.
  4. In the last few minutes of cooking time, add thyme. Serve with pan juices.

Active Time: 15 minutes

Cook Time: 30-40 minutes

Number of servings (yield): 4

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