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
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.
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.
