Roasted Sausages & Grapes

Roasted Sausages & Grapes
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 lb. seedless red grapes, stemmed
  • 1-¾ to 2 lb. hot or sweet Italian sausage links (or a combination)
  • 2 Tbs. sherry vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Cut the sausages in half on a sharp angle and arrange them on a large rimmed baking sheet or in a shallow roasting pan. Add the grapes to the pan. Sprinkle the vinegar over the sausages and grapes, season with salt and a gener...

View full recipe at Fine Cooking


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