Sausages with Grapes

This recipe is something I found to cook just for me. I was unsure about the pairing of grapes with sausage, but don't let that scare you off. It's awesome! So nice and savory. This will be making it into rotation on the days my husband works late. And if adding grapes to sausage is great, I wonder what I can do with grapes and chicken?

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)