Sautéed Sausages with Grapes and Balsamic Glazed Onions

Serves 8. Fine Cooking Magazine no.30. Part of the Day After Thanksgiving Brunch Menu.

Ingredient Amount
Olive Oil 6 Tbs.
Sweet Italian Sausages, pricked with a fork 8-10 links
Large Yellow Onion, thinly sliced 4 cups
Balsamic Vinegar 4 Tbs.
Chicken Broth 1 cup
Red seedless Grapes, halved 40 grapes
Fresh Oregano, chopped 4 Tbs.


  1. Heat 3 Tbs. of the olive oil in a large 12 inch skillet unit it’s shimmering hot, about 2 minutes. Add the sausages and cook, flipping every couple of minutes, until they’re browned all over, about 10 minutes. Transfer the sausage to a large platter.
  2. Add the remaining 3 Tbs. of olive oil and the onion to the pan, sprinkle with 1⁄2 tsp salt and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits.
  3. Reduce to a gentle simmer. Add the sausages and grapes; cover the pan with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through, about 25 minutes. Serve immediately, sprinkled with the oregano.