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1
Put the sausages in a 10- or 12-inch skillet over medium heat.
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2
Cook the sausages, turning from time to time, until nicely browned, about 15 minutes.
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3
Prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
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4
Transfer the sausages to a warm platter.
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5
If more than a tablespoon or two of fat remains in the pan, remove the excess.
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6
Add the grapes and turn the heat to medium-high.
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7
Cook, stirring occasionally, until some of the grapes collapse.
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8
Add the vinegar or lemon juice, stir, and turn off the heat.
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9
Serve the sausages nestled in the grapes and their juices.
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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.
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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.
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12
Season to taste with salt and pepper.
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13
Meanwhile, cook the sausages.
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14
In step 2, just before adding the grapes, add 1 cup white wine or chicken stock to the skillet.
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15
Raise the heat to high and cook, stirring, until the liquid is reduced by about half.
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16
Stir in the grapes and proceed as directed.
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17
Serve with the mashed potatoes.
