This recipe for sausage with grapes from Chef Jennifer embodies the humble (but delicious!) cooking style of Umbria. Though it has just four ingredients, it’s a remarkably well-balanced dish that packs a flavor punch. Make it as a simple dinner when you’re too tired to cook but want something satisfying on the table.
8 sausage links
Fresh wine grapes, cut in half (can substitute raisins)
Italian parsley (or other herb of choice)
Brown the sausages in a pan until well caramelized. Add the grapes (or raisins). Follow with the white wine, pouring into pan until about 1/3 of the way up the sausages. Bring to a boil and then reduce to a simmer.
Add parsley leaves and cover, simmering over low heat until sausages are cooked.
Slice the sausages in half on the bias and let them sit in the sauce for at least 10 minutes.
** If desired, reduce the sauce further (with sausages in it) by cooking a little further.