Grape Picker's Sausages With Grapes, Thyme and Wine

• 8 best quality pork sausages (I use sweet and hot Italian sausages or local smoked chicken and apple sausage)
• 4 -6 cups fresh whole grapes, washed and patted dry with a towel (either red or green, or a mix of both)
• 12 cup extra virgin olive oil
• 1 12 cups white wine (or red wine, depending on which grapes you use)
• fresh thyme, to garnish

1. Heat the olive oil in a large casserole dish such as a Le Creuset or Dutch oven over medium-high heat.
2. Add the grapes, crushing them slightly with the back of a large spoon.
3. Cook and stir for a few minutes until some of the grapes just begin to collapse.
4. Reduce heat to medium.
5. Add the sausages, pricking them with a fork to help release the fat during cooking.
6. Saute them briefly, then add the wine and simmer, but do not boil, until liquid is reduced by half, about 10 to 15 minutes.
7. Garnish with fresh thyme.
8. Serve piping hot with potatoes or pasta, assorted cheeses, a good crusty baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine!
9. Viva la Vendange!

pork sausages, whole grapes, extra virgin olive oil, white wine, fresh thyme

Taken from www.food.com/recipe/grape-pickers-sausages-with-grapes-thyme-and-wine-390693 (may not work)