Sausages with Grapes

By SallySmo

Ingredients

• 1 to 1 1/2 pounds fresh Italian sausage
• 4 cups seedless grapes
• 2 teaspoons balsamic vinegar or lemon juice, or to taste

Preparation

Step 1

Brown the sausages over moderate heat — not raging high heat — which significantly reduces spattering. To further minimize mess, don't prick the sausages to release their fat until they are mostly cooked; they will brown perfectly, even in a completely dry skillet.

Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook sausages, turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.

Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove excess. Add grapes, and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.

-Mark Bittman/NY Times