Braised Sausage with Balsamic Glazed Onions and Grapes is a delectable and robust dish that brings together a delightful combination of flavors. The sweet Italian sausages are first seared to perfection, resulting in a crispy exterior and juicy interior. As the sausages rest, the focus shifts to the onions and grapes, which are sautéed in the same skillet until they become tender and caramelized.
The magic happens when the chicken broth and balsamic vinegar are added to the skillet, creating a luscious glaze that coats the sausages, onions, and grapes. The tanginess of the balsamic vinegar pairs beautifully with the natural sweetness of the onions and grapes, resulting in a harmonious blend of flavors.
The slow simmering process allows the sausages to absorb the flavors of the glaze, making them incredibly succulent and infused with all the savory goodness. The grapes add a burst of juiciness and a touch of natural sweetness to each bite, creating a delightful contrast to the savory sausages and caramelized onions.
To finish the dish, a sprinkle of fresh oregano adds a vibrant herbal note, enhancing the overall flavor profile. The combination of the tender sausages, balsamic-glazed onions and grapes, and aromatic oregano creates a mouthwatering and comforting dish that is sure to satisfy any palate.
Braised Sausage with Balsamic Glazed Onions and Grapes is a versatile dish that can be enjoyed on its own or served alongside crusty bread, creamy mashed potatoes, or a bed of fluffy rice. With its rich flavors and delightful textures, this dish is perfect for a cozy family meal or a gathering with friends.
SERVES: 4
INGREDIENTS:
- 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)
- 1/2 tsp. kosher salt
- 1/2 cup lower-salt chicken broth
- 2 Tbs. balsamic vinegar
- 20 seedless red grapes, halved
- 2 Tbs. chopped fresh oregano
INSTRUCTIONS:
- 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.
- Add the remaining 2 Tbs. oil and the onion to the pot, 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 pot 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 pot 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.
NOTE:
- Sausage and grapes are a classic Italian pairing. The addition of balsamic vinegar and caramelized onions turns this into a quick, warming braise. Piercing the sausages with the tines of a fork will allow them to release some of their juices and infuse the broth. Serve with a crusty baguette and a green salad.
- Like bacon, sausage is a great ingredient to have on hand to mix in with vegetables, soups, stews, and pasta. Break up bulk sausage into crumbled pieces and keep in small zip-top bags in the freezer to pull out at a moment’s notice.
