Italian Sausage with Red Grapes

This was amazing! I suspect it depends very much on the quality of the sausage you use, but this was phenomenal. The juices of the sausage and the grapes together are delicious. We made it exactly as described (well, cut in half).

• lizb22

• Watertown, MA

• 2/21/2015

I like this recipe, but I think Chef Johanne Killen's of Alforno Restaurant in Providence, RI, is superior. She uses a mix of sweet and spicy sausage, butter instead of olive oil and 2 tablespoons chianti and 1 1/2 tablespoons balsamic vinegar instead of the 1/4 cup balsamic called for in this recipe.

• Anonymous

• Silver Spring, MD

• 9/10/2012

This is a staple meal in our house. Everyone loves it - even my four year old. It's great for just a family meal, and perfect for guests too as it looks lovely. It couldn't be easier. We serve it over quinoa and use spicy turkey italian sausage.

• smallkitchenbigpans

• Los Angeles, CA

• 4/15/2012

You know, it's really quite good. I never thought of cooked grapes before, but they were really good. Made with red grapes and Aidell's Chicken Andouille.

• cookieoflife

• Providence, RI

• 9/11/2008

I made this with Adele's Chicken Portobella Sausage and it got rave reviews from our family and friends, who eat lower fat sausages. We served it with wilted Chard.

• Anonymous

• Palo Alto

• 12/5/2007

I really wanted to love this, it is simple and intriguing. It didn't quite rise above it's ingredients. It was fun to eat, because it is a little different, but I won't make it again.

• Anonymous

• Los Altos, CA

• 11/13/2007

It wasn't as delicious as I thought it would be, but it was okay. It reminds me of a sausage and fig recipe that takes far more time, but is much more yummier. Not bad for a quick dinner, though.

• TboneJenkins

• Chicago, IL

• 8/17/2006

A truly remarkable recipe - the synergy between the sausages and grapes is amazing - each is changed by the other, and both are marvelous. I used crimson grapes, and Berkeley Bowl mild Italian sausages. Even with a cheapo balsamic, this was a wonderful dish. I've made it several times, and it's been a hit with everyone who tried it - including the ones usually avoid sausages. A real winner!

• bhbowman

• Berkeley, CA

• 3/8/2006

Love Italian Sausage but think the old tried and true combination of peppers and onions is a better fit.

• Anonymous

• Cape Cod, MA

• 2/5/2006

My health conscious BF would freak if I made sweet italian sausage as an entree -- too fatty. I used a package of Adele's chicken and portobello mushroom sausage, which is much much lower in fat and carbs. He adored it and cleaned the plate -- excellent flavor combo. I even made the suggested greens as a side, using a bag of freshly washed chard from the produce aisle. The pan of drippings from the entree was nearly sufficient to wilt the greens -- I added a few shallots and a few ice cubes of chicken broth (I keep a can frozen in an ice cube tray for quick stir fry use) The drippings plus a cube or two of broth was enough to wilt the bag of chard and shallots, and the entire plate was devoured. Quite good. Excellent recipe for a weeknight when you're tempted to buy out or defrost.

• Kristy916

• Sacramento, CA

• 12/4/2005

I was concerned that this recipe was too simple to be good. I'm happy to say I was wrong. The combination of flavors was delicious. I used extra balsamic vinegar and cooked the dish a little longer to reduce it a bit to enhance the flavor. I also used Hungarian sausage. A great work night dish.

• Mary

• Milwaukee, WI

• 11/23/2005

I saw the rave reviews and wondered could sausage, grapes and balsamic vinegar really make such a fantastic dish? To my pleasant surprise, it really does! My fiance and I loved the flavors of this dish and are planning on making it again for a quick and easy dinner with friends. Since there are so few ingredients, make certain to use top-quality everything. We used a really good balsamic vinegar from Modena, juicy and sweet red grapes and local fresh sausage. Quite delicious and worth a try.

• Anonymous

• Brooklyn, NY

• 11/12/2005

Rather one dimensional. Nothing special. Made this with polenta and garlic spinach. Wouldn't make it again.

• EdSz1437

• Washington, DC

• 11/11/2005

Although my husband is an adventurous eater, he wasn't interested in the thought of Italian sausage with red grapes. And I was sure that he would like it. I, too, added sliced red onion, and green,yellow, and red (all three) bell pepper. He was surprised that he enjoyed this dish so much and definitely wants to have it again.

• Anonymous

• Kirkland, WA

• 11/10/2005

This recipe is so simple to prepare and the ingredients are things we normally have on hand. I used chicken sausage, and it wasn't hindered at all. It will definitely be put into rotation!

• Anonymous

• Washington, DC

• 11/7/2005