Recipe from “Fine Cooking: Big Buy,” by the editors of Fine Cooking magazine (Taunton). Serves 4.
Ingredients
3 tablespoons olive oil
8 links sweet Italian sausage (about 1 3/4pound), pricked with a fork
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
2 tablespoons balsamic vinegar
1/2 cup lower-salt chicken broth
20 seedless red grapes, halved
2 tablespoons chopped fresh oregano
Directions
Heat 1 tablespoon of the oil in a large skillet or medium Dutch oven over medium heat until it’s shimmering, about 2 minutes. Add sausages and cook, flipping every couple of minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
Add the remaining 2 tablespoons oil and the onion to the pan, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits.
Reduce to a gentle simmer. Add the sausage and grapes, cover the pan with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through, about 25 minutes. Serve immediately, sprinkled with the oregano.
