Braised Sausages with Balsamic Glazed Grapes and OnSions

By Grazor

Ingredients

• Method:
• 3 Tbs. olive oil
• 8-12 links sweet Italian sausage, pricked with a fork *
• 1 large sweet onion (or 2 medium sized), thinly sliced (about 3 cups)
• Kosher salt
• 3 Tbs. balsamic vinegar
• 2/3 cup low-salt chicken broth
• 30-40 seedless red grapes, halved
• 2 Tbs. chopped fresh oregano
• * depending on the size of the sausages, allow 1-2 per person, and you can certainly use different types of sausages to suit your taste.  We used a combination of sweet Italian, hot Italian, and chicken sausages.

Preparation

Step 1

1.Prick the sausages a few times with the tines of a fork, doing so will allow them to release some of their juices and infuse the broth.
2.Heat 1 Tbs. of the oil in a large sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
3.Add the remaining 2 Tbs. oil and the sliced onion to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light-medium brown, about 7-9 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pan with a wooden spoon to scrape up any browned bits.
4.Reduce heat to achieve a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid slightly ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes.
5.Test for seasoning and serve immediately, sprinkled with the oregano, and with a loaf of rustic bread and a simple green salad alongside.

Serves 4-6 as written but can be easily scaled up or down in size.