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Dinner Tonight: Roasted Italian Sausages with Grapes

I pretty much knew that my copy of Farms and Foods of Ohio was going to be relatively worthless when I left that state. And sure enough, ever since I moved to Illinois, the book has languished at the bottom of my cookbook shelf. What could it do for me now? It was my wife (who had originally bought the book for me) that picked it back up, noticing that along with some colorful commentary about local farmers, there were also some wonderful-looking recipes. And while I might not be able to procure all the produce from the Buckeye State, I figured the recipe would do well crossing state lines.

I was immediately won over by this recipe for roasted Italian sausages with grapes. I could see this finished dish way before I ever turned the oven on. I just knew that the grapes would break down into a delicious pulp, balancing the heat of the spicy Italian sausages. And I couldn't have been more right. The late addition of balsamic vinegar might make the sauce a touch too sweet, but when paired with some fluffy mashed potatoes, everything manages to balance out nicely.

Roasted Italian Sausages with Grapes

About the author: Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of The Paupered Chef.

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