Courtesy of Darrin Montgomery of Urbancase
Italian sausage with grapes
“1 to 1.5 pounds of Italian sausage
3-4 cups red grapes
2 teaspoons balsamic vinegar or lemon juice
Brown sausage in a skillet and remove just before done and place on a warm plate or in a warm oven.
Drain excess fat from the skillet and throw in the grapes. Cook until they start to collapse, finish with balsamic vinegar or lemon juice and transfer to a plate. Serve the sausage on the bed of grapes.
Grilled radicchio or braised fennel go with it quite nicely.
A light red works really well. Or…Lev Black Lion beer is one of my favorites.”
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