Active Time
20 MIN
Total Time
40 MIN
Serves : 4

After sampling several varieties of red wine in this recipe, F&W's test kitchen supervisor Marcia Kiesel discovered that a tannic red like a young Syrah tasted best with these plump sausages, cooked with tangy balsamic vinegar and tart grapes. Just don't use lean sausages; you want a little fat to help soften the tannins in both the wine and the grapes.    More Sausage Recipes  

How to Make It

Step 1    

In a large, deep skillet, heat the olive oil until shimmering. Add the sausages and cook them over moderately high heat until they are browned on 2 sides, about 4 minutes. Cover and cook over moderate heat, turning once, until the sausages are no longer pink, about 10 minutes.

Step 2    

Add the water, garlic and rosemary and cook over low heat, scraping up any browned bits on the bottom, until the garlic softens, about 5 minutes. Add the vinegar and the grapes and cook over moderate heat, stirring until the grape skins start to split, 2 minutes. Season with salt and pepper, transfer to plates and serve with crusty bread.

Suggested Pairing


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