Braised Sausage With Balsamic-Glazed Onions And Grapes (Recipe)

Braised Sausage With Balsamic-Glazed
Onions And Grapes

3 Tbs. olive oil

8 links sweet Italian sausage (about 2 lb.), pricked with a fork

1 large yellow onion, thinly sliced (about 2 cups)

1 tsp. kosher salt

1 cup lower-salt chicken broth

2 Tbs. balsamic vinegar

20 seedless red grapes, halved

2 Tbs. chopped fresh oregano

1. Heat 1 Tbs. oil in a large (12-inch) skillet over medium heat until it’s shimmering. Add the sausages and cook, turning every couple minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.

2. Add the remaining 2 Tbs. oil and the onion to the skillet, sprinkle with the salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the chicken broth and balsamic vinegar, and scrape the bottom of the skillet with a wooden spoon to incorporate any browned bits. Reduce to a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the skillet with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes. Serve sprinkled with the oregano.



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