Sauteed Italian Sausages

Sautéed Italian Sausages
Serves 4-6

Ingredient Amount
Olive Oil 3 Tblsp.
Italian Sausage Links, pricked with a fork 8
Vidalia Onion, cut in half and thinly sliced (about 2 cups) 1 large
Balsamic Vinegar (Elsa brand) 2 Tblsp.
Chicken Broth ¼ cup
Red Grapes, cut into half 20
Dried Oregano 1 Tblsp.


Heat 1 tbsp olive oil in a large sauté pan (at least 10 inches) over medium heat until it’s hot, about 2 minutes.  Add the sausages and cook about 8 minutes or until they are browned on all sides.  Be careful to turn the sausages every couple of minutes to prevent them from splitting.  Once the sausages are browned, transfer to a large plate.

Add the remaining 2 tbsp of olive oil and the sliced onions to the pan.  Sprinkle with ½ tsp. kosher salt and cook, stirring occasionally, until the onions are soft and are starting to turn brown.  (about 7 minutes).  Add the balsamic vinegar and chicken broth, and scrape the bottom of the pan with a wooden spoon to incorporate all the browned bits.

Reduce the heat to simmer and add the sausages and the halved grapes into the pan.  Cover with a lid, and cook until the sausages are cooked all the way (about 25 minutes), stir and turn the sausages occasionally.

To serve, place the sausages on a large platter, scatter the onions and grapes around the sausages and sprinkle with 1 Tbsp of dried oregano.