sausages and grapes

Roasted Sausages and Grapes

From: Johanne Killeen, Al Forno Restaurant, Providence, RI.  Yield: 6 to 8 servings.

1½ lb. Italian hot sausage
1½ lb. Italian sweet sausage
3 Tbsp. unsalted butter
2 lb. red or green California seedless grapes, stems removed (about 5 to 6 cups)
2 to 4 Tbsp. dry red wine, preferably Chianti
3 Tbsp. balsamic vinegar
to serve, fresh focaccia or
ciabatta bread

Preheat oven

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