Barefoot Contessa'S Roasted Sausages And Grapes
- 1 1/2 lbs sweet Italian sausage
- 1 1/2 lbs hot Italian sausage
- 3 tablespoons kerry irish gold unsalted butter
- 2 1/2 lbs green seedless grapes, removed from the stems
- 1/2 cup good balsamic vinegar
- Preheat oven to 500 degrees.
- Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
- Melt the butter in a large 12x15 roasting pan on top of the stove.
- Add the grapes and toss them to coat with butter.
- Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
- Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
- Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
- Pour over the sausages and grapes and serve hot.
sweet italian sausage, sausage, kerry irish gold, grapes, good balsamic vinegar
Taken from www.food.com/recipe/barefoot-contessas-roasted-sausages-and-grapes-507530 (may not work)