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70. Italian Sausage and Grapes...

Scale size for what you need. This is an old rustic Tuscan recipe cooked right out in the vineyards for a quick lunch.

Really good Italian Sausages fresh ones are best we go with 2 per person.
Approximately 2 cups of grapes per person your favorite or a blend. I normally go with black grapes.
Balsamic Vinegar
Large pan
Good crusty bread for sopping up the nectar of the lesser gods.

Sizzle sausage in their skins till nicely browned...DO NOT pierce skin we need all those juices later but try to get a good caramelization to aid in flavoring.

Add grapes cook covered over a low burner til grapes wilt and release their delicious juice, keep some integrity to the grapes don’t let them mush. Poke sausages with fork to aid in the escape of the awesome deliciousness contained within.

When they look done throw in 2 tablespoons of Balsamic Vinegar. Stir through.

Plate with plenty of the juices for each person with bread for sopping.