My boss taught me this recipe, and it is so good.


1 lb Italian sausage

1 big bunch red seedless grapes

Balsamic vinegar.

Take a Dutch oven. Put one pound of good Italian sausage in it. My favorite is sausage from our local meat market Andy’s, but in a pinch I have also used Boulder Sausage. I have used both sweet and Italian sausage, and both are good. Loose sausage is best, but you can also take links and squeeze the sausage out of them. Destem and dump in a big bunch of red seedless grapes. Dump in enough balsamic vinegar to come halfway up the grapes that are resting on the bottom. Cover and put on a grill on moderate heat until the sausage is cooked all the way and the balsamic vinegar has cooked into a sludge, usually about an hour. Smash the sausage with a wooden spoon or spatula. Serve with fresh bread.

If you don’t have a Dutch oven, you can also use a pot and put it in the oven. You can also cook this on a burner on the stove, but you have to be careful that it doesn’t stick.

This is a great dish for the summer because you can cook it outside and not heat up your house. You can also use the grill to cook other things while it’s off in a corner cooking away.

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