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Ingredients |
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1-1/2 |
lbs. Isernio hot Italian sausage |
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1-1/2 |
lbs. Isernio mild Italian sausage |
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2 |
tbsps. butter |
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2 |
tbsps. olive oil |
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1 |
tsp. chopped fresh garlic |
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2-1/2 |
lbs. (6-7 cups) red or green seedless grapes, stems removed |
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8-10 |
toasted crostini |
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1/4 |
balsamic vinegar |
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Method |
 Preheat the oven to 500˚F. Simmer or steam the sausages, covered, for 7- 8 minutes so they are partially cooked. |
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Melt the butter and oil in a large, flameproof roasting pan, add the garlic, and cook for 1-2 minutes or until garlic releases its aroma but is not turning brown. Add the grapes and toss to coat. |
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With tongs, transfer the par-cooked sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly. Roast in the preheated oven, turning the sausages once, until the grapes are soft
and the sausages have browned - about 20-25 minutes. |
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Arrange the crostini on the bottom of a heated serving platter. With a slotted spoon, transfer the sausages and grapes to the platter, mounding them over the crostini. |
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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 syrupy. |
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Pour the sauce over the sausages and grapes and serve immediately, accompanied by soft polenta, garlic mashed potatoes or broccoli rabe with garlic and red pepper. Serves 6 to 8 |
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