1lb.Italian sausagehot or mild, or a combination; See Recipe Notes
½lb.red seedless grapes
½lb.green seedless grapes
4tablespoonsunsalted butter
½teaspoonthyme (dried or fresh) ; Optional
¾cupdark balsamic vinegar
salt and black pepper to taste
Instructions
Brown sausage in a skillet; rotate links until their brown
1 lb. Italian sausage
Add butter and grapes; toss to coat well; allow to cook 10 minutes
½ lb. red seedless grapes, 4 tablespoons unsalted 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 160ºF internal temperature; taste for salt and pepper
½ teaspoon thyme (dried or fresh) ; Optional, ¾ cup dark balsamic vinegar, salt and black pepper to taste
Plate sausage and grapes and drizzle the balsamic glaze over them
Notes
If you use "grocery store" sausage, the sausage casing will dissolve in the skillet; however, if you get sausage links from a local butcher, you'll need to boil the links in hot water for about 5 minutes to dissolve the casing. Why? The casing the butcher uses is different from the one sausage companies use.
A pound of sausage links is about 4-5 links, which, in our house will serve 1 hungry man and two women:)
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