Roast Sausages & Grapes

roast sausages grapes
  • 4Servings


  • 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


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.