Sausage with Grapes and Onions
Adapted from Oui, Chef
2 packages Italian sausage, any kind.
1 large vidalia onion, thinly sliced
3-5 tbsp Italian Herb Olive Oil
4 tbsp Traditional Balsamic Vinegar
2/3 cup vegetable broth
1 large bunch seedless red grapes
Oregano for topping
Heat 1-2 tbsp Italian Herb Olive Oil over medium high heat. Prick the sausages though with a fork. This will keep them from bursting their skins. Add them to the pan and brown on all sides, about 8 minutes. Remove sausages and set aside.
Add more oil to the pan and saute the onion until it softens and begins to lightly brown, about 7 minutes. Add Balsamic and chicken broth.
Reduce heat to medium-low and stir the sausages and grapes into the pan. Cover, loosely, and simmer for around 25-30 minutes.
Top with oregano. Serve with bread and salad. (Or mashed potatoes like I did)