Sausages with Grapes
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
October 2007