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Roasted Sausage And Grapes

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Roasted Sausage And Grapes
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Makes: 5 servings adjust

From a recent episode of Barefoot Contessa where Chef Johanne Kileen shared her recipe that she’s been serving at her Al Forno restaurant in Providence, Rhode Island for over 30 years.



Step 1

Preheat the oven to 500 degrees.


  • 1 12 pounds Sweet Italian Sausage, links
  • 1 12 pounds Hot Italian Sausage, links

Step 2

Parboil the sausages in water to cover for 8 minutes to rid them of excess fat. NOTE: Sausages will not be completely cooked at this point.


  • 3 tablespoons Unsalted Butter
  • 6 cups Seedless Grapes, about 2 lbs; mixed red and green; stems removed
  • 4 tablespoons Dry Red Wine, chianti preferred

Step 3

Heat the butter in a large oven-proof roasting pan or skillet, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for 5 minutes or so.

Step 4

Using tongs, transfer the parboiled sausages to the roasting pan or skillet and push them down in the grapes so the sausages will not brown too quickly.

Step 5

Put roasting pan or skillet into the preheated oven. Roast uncovered, turning the sausages once, until the grapes are soft, the sausages have browned and internal temperature of sausage measures 160 degrees F, 20 to 25 minutes.

Step 6

Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover with aluminum foil to keep them hot.


  • 3 tablespoons Balsamic Vinegar, good quality

Step 7

Add the balsamic vinegar to the roasting pan or skillet and cook over medium-high heat until the balsamic vinegar is reduced somewhat and slightly thickened. Pour over the sausages and grapes.


  • Foccacia or Ciabatta Bread, optional; for serving

Step 8

Serve hot with focaccia or ciabatta bread to soak up the delicious sauce. NOTE: I serve it with a creamy polenta (See Separate Recipe).
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