Sausages With Grapes

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

1. Place sausages in a 10- or 12-inch skillet, and turn heat to medium.
2. Cook sausages, turning from time to time, about 15 minutes.
3. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
4. Remove sausages to a warm platter.
5. If more than a tablespoon or two of fat remains in the pan, remove excess.
6. Add grapes, and turn heat to medium-high.
7. Cook, stirring occasionally, until some of the grapes collapse.
8. Add vinegar or lemon juice, stir, and turn off the heat.
9. Serve sausages nestled in grapes.

fresh italian sausage, seedless grapes, balsamic vinegar

Taken from cooking.nytimes.com/recipes/10394 (may not work)