DIRECTIONS
Poke the sausages with a fork and put them in a sauté pan with ½ cup of water. Cook the sausages uncovered over medium heat until they turn gray. Drain off the water. Allow the sausages to brown in their own fat, turning once or twice. If they are very lean, add a tablespoon of olive oil to the pan. Five minutes before the sausage is cooked, add the grapes to the pan and cook for 2 or 3 minutes longer. Transfer to a serving dish.
Serve very hot.
This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.
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