The dish, originally made for Umbrian grape workers, can be an ideal weeknight entrée.
1 pound seedless red grapes, halved from top to bottom 1/4 teaspoon freshly ground pepper and 1/8 teaspoon salt2 teaspoons balsamic vinegar1. Heat oil in 12-inch skillet on medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel. Distribute grapes and onion over and around sausages. Add water and cover.
2. Transfer sausages to paper towel-lined plate and cover with aluminum foil. Return skillet to medium-high heat and stir in pepper and salt. Spread grape-onion mixture in even layer and cook without stirring until browned, 3 to 5 minutes. Continue to cook, stirring frequently, until mixture is well browned, and grapes are soft but still retain their shape, about 3 minutes longer.
3. Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve.Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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