The flavor combination of this Italian Sausage with Balsamic grapes is phenomenal!
Savory sausage (mild or spicy) with sweet grapes nestled in a warm and tangy balsamic glaze!
Ready in about 30-minutes! Your taste buds are gonna be dancing!
This recipe is inspired by the fabulous Ina Garten who featured this dish on The Food Network years ago.
The ingredients are the same, but in different proportions, and the cooking method varies a bit from hers. I hope you'll like this quick and easy version!
You'll love this recipe!
- Quick and easy - no fancy prep and just one-pan!
- Great flavor - the combination of sweet grapes with the salty sausage and tangy balsamic vinegar is a match made in heaven
- Versatile - pairs well with mashed or scalloped potatoes, grits or pasta
- Inexpensive - nothing fancy or costly; budget-friendly
Here's what you'll need:
One package of Johnsonville™ Italian sausage links (4-5 links; mild or hot), 1 lb. of red and purple seedless grapes, butter, dark Balsamic vinegar, thyme, salt and pepper.
I prefer using hot sausage because it contrasts well with the sweet/tangy sauce, but if heat isn't your thing, sweet, or mild Italian sausage works just as well. Or, use a combination of mild and hot sausage.
You can also use sausage links that have fennel in them.
How to make it:
I make Italian Sausage with balsamic grapes when I'm on a budget because it's relatively inexpensive.
The grapes take a few minutes to soften, but after that, this recipe goes lickety-split-fast.
Melt butter in pan; add grapes and sausage; turn the sausage frequently and roll the grapes around until they soften
Cooking the grapes on a low heat slowly releases their natural sugars into the melted butter, creating a delicious glaze for the sausage links.
Pour in the balsamic vinegar and sprinkle a little thyme (optional)
The sugar from the fruit and balsamic vinegar begins to thicken; once links are done, plate and serve
How to prep the sausage
The casing on the Italian sausage will cook away; however, if you buy your meat from a butcher, that casing is different than packaged sausage from the grocery store.
If you use "butcher-made" sausage, boil the links about 5-minutes before cooking on the stovetop to dissolve the casing, then transfer links to a skillet.
What kind of grapes and how many?
Use about one pound (about 2½ cups) of whole red and green seedless varieties.
Use a dark Balsamic vinegar to drizzle over the sausage and grapes. The grapes release natural sugars and the vinegar and sugar form a light sauce.
Note, there are dark balsamic "glazes" and balsamic "vinegars" - this recipe uses balsamic vinegar. When combined with the butter and sugars from the grapes, we are in essence making a homemade balsamic glaze.
Italian Sausage with Balsamic Grapes pairs well with a starchy side dish like scalloped or mashed potatoes, polenta, creamy cheese grits, and perhaps a green- broccoli rabe, green beans, Brussels Sprouts or asparagus.
- Pasta Carbonara
- Italian Sausage and Peppers
- Eggplant Parmesan
- Scalloped Potatoes
- Beef Tips and Gravy
- Smothered Steak with Brown Gravy
- Sauteed Yellow Squash
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Italian Sausage with Balsamic Grapes
- 1 lb. Italian sausage hot or mild, or a combination
- ½ lb. red seedless grapes
- ½ lb. green seedless grapes
- 4 tablespoons butter
- ½ teaspoon thyme
- ¾ cup balsamic vinegar , dark
- Brown sausage in a skillet; rotate links until their brown1 lb. Italian sausage
- Add butter and grapes; toss to coat well; allow to cook 10 minutes½ lb. red seedless grapes, 4 tablespoons butter, ½ lb. green seedless grapes
- Add balsamic vinegar and thyme; continue to cook until fruit begins to soften, sauce thickens and sausage links reach 165ºF internal temperature¾ cup balsamic vinegar, ½ teaspoon thyme
- Plate sausage and drizzle grape sauce over them
- This recipe makes about ½ cup of sauce which enough to drizzle over 5 links; however, if you want more sauce, double the amount of grapes and butter
- If you use "butcher-made" sausage, you might want to par-boil the links before browning them.
- If you use "grocery store" sausage links, brown them in the skillet, turning them occasionally-the casing cooks off. Then add the butter, grapes and resume recipe.
♥ Please leave a comment and rating below! Thank you!