Roast Sausages & Grapes - Rachael Ray Every Day

    Roast Sausages & Grapes

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    roast sausages grapes
    • 4Servings

    Ingredients

    • 2 pounds Italian sausage links with fennel
    • 2 tablespoons butter, melted
    • 5 - 6 cups stemmed black or red seedless grapes
    • 1 tablespoon EVOO
    • Salt and pepper
    • 1 cup Chianti
    • 2 tablespoons balsamic vinegar
    • 4 sprigs rosemary, leaves stripped
    • Crusty bread, for mopping

    Preparation

    Preheat the oven to 450 degrees . Place the sausages in a large ovenproof skillet. Drizzle with the melted butter and toss to coat. Add the grapes, arranging alongside, not on top of, the sausages. Add a fat drizzle of EVOO, a slow turn of the pan, and season with salt and pepper. Add the wine, vinegar and rosemary; boil over high to reduce slightly, about 3 minutes. Roast until the sausages are cooked through, 20 to 25 minutes. Pass the crusty bread for mopping.