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
Preheat oven to 500 degrees. Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Melt butter in large heatproof roasting pan. Add grapes and toss to coat. Over moderately high heat, add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
Pour sauce over the sausages and grapes and serve immediately, accompanied by fresh bread.
PHOTO: California Table Grape Commission