Sausage with Grapes

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

1. Put the sausages in a 10- or 12-inch skillet over medium heat.
2. Cook the sausages, turning from time to time, until nicely browned, about 15 minutes.
3. Prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
4. Transfer the sausages to a warm platter.
5. If more than a tablespoon or two of fat remains in the pan, remove the excess.
6. Add the grapes and turn the heat to medium-high.
7. Cook, stirring occasionally, until some of the grapes collapse.
8. Add the vinegar or lemon juice, stir, and turn off the heat.
9. Serve the sausages nestled in the grapes and their juices.
10. Bangers and Mash, Italian Style: Boil 1 1/2 to 2 pounds peeled potatoes in water to cover until soft; drain, reserving some of the cooking liquid.
11. While the potatoes are hot, mash them with 1/2 teaspoon minced garlic, 2 tablespoons extra virgin olive oil, and enough of the reserved cooking liquid to make them smooth.
12. Season to taste with salt and pepper.
13. Meanwhile, cook the sausages.
14. In step 2, just before adding the grapes, add 1 cup white wine or chicken stock to the skillet.
15. Raise the heat to high and cook, stirring, until the liquid is reduced by about half.
16. Stir in the grapes and proceed as directed.
17. Serve with the mashed potatoes.

fresh italian sausage, seedless grapes, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/sausage-with-grapes-386708 (may not work)