-
1
Preheat the oven to 500 degrees.
-
2
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
-
3
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat.
-
4
Over moderately high heat add the wine.
-
5
Stir with a wooden spoon for a few minutes until the wine has reduced by half.
-
6
Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.
-
7
Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
-
8
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar.
-
9
Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy.
-
10
With a slotted spoon, transfer the sausages and grapes to a serving platter.
-
11
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
-
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
