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Sweet Pork Sausage with Grapes

Salsicce alle Uve


Two ingredients, sweet sausage and grapes, are all you need to prepare this impressive looking company dish. Use good sweet or hot sausage; both are good with sugary grapes.


1 pound homemade or store-bought Italian sausage

2 cups mixed seedless red and green grapes, cut in half


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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