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This is one of my favorite ways to make Italian sausage. It’s oven-roasted with sweet red grapes and a tangy splash of balsamic vinegar. Serve it with cheesy grits and a salad for a full dinner or on a toasted roll with creamy mustard sauce for a more casual meal.
Why this Recipe Works
- If you’ve never had roasted grapes, then you are really missing out. They are sweet and juicy with a deep grape flavor and a soft pleasing texture.
- The tangy balsamic vinegar gives a savory note and tang to the sweet grapes and roasted sausage.
- This recipe is the perfect balance of sweet and savory.
Ingredients
Let’s Make Roasted Sausage and Grapes
- Preheat the oven to 400°.
- Par-boil the sausage in boiling water for 15 minutes.
- Heat butter and oil in an oven-safe skillet.
- Add the grapes and fresh basil to the skillet and cook on medium-high heat for 3-4 minutes, just to incorporate the flavors.
- Nestle the par-boiled sausages between the grapes.
- Place the skillet in the oven for 40 minutes, flipping the sausages at 20 minutes.
- While the sausages and grapes are roasting, mix the Tangy Mustard Sauce Ingredients in a small bowl and set aside. (Ingredients listed below.)
- After 40 minutes in the oven, remove the skillet and place it on a stovetop burner.
- Remove and discard the cooked basil leaves.
- Remove the sausages from the skillet and set them aside on a plate.
- Add the balsamic vinegar to the grapes and cook on medium heat for 3-4 minutes.
- Place the sausages back in the skillet and cook for 3-5 minutes to reheat the sausages.
- Garnish with fresh basil leaves.
Tangy Mustard Sauce Ingredients
Frequently Asked Questions
Yes, this dish can be partially made ahead of time by pre-cooking the sausage in advance. You can even cook them a day or two ahead of time and keep them in the refrigerator. It makes for an easy Sunday meal prep.
Yes, you can, but I’ve made this recipe with both green and red grapes. I find the red grapes have a much deeper sweet flavor so I prefer to use red grapes.
Certainly! You might want to try a hot Italian sausage, or kielbasa sausage, or even chorizo.
I like to serve this with cheesy grits and a salad or on a toasted roll drizzled with the Tangy Mustard Sauce.
You can easily make this on the grill. Just make sure that you use a thick skillet, like a cast-iron skillet, and adjust the heat on your grill accordingly.
Krazy Kitchen Mom Tips
- Be sure to par-boil the sausage for two reasons. First, par-boiling ensures they are thoroughly cooked and second, it will avoid any grease flare-ups in your oven.
- If you have a cast-iron skillet, I highly recommend using it for this recipe because it gets very hot and holds the heat. If you don’t have a cast-iron skillet, you can use any skillet that is oven proof, meaning that it doesn’t have plastic handles.
- If your skillet does have a plastic handle, you can still use it in the oven. Simply wrap the handle in two layers of aluminum foil.
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Roasted Sausage and Grapes
Ingredients
Sausages and Grapes
- 1 package or 5 links Sweet Italian Sausages
- 2 cups red grapes removed from the vine
- 1 tbsp butter
- 1 tbps extra virgin olive oil
- 6-8 large fresh basil leaves
- 3 tbsp balsamic vinegar
Tangy Mustard Sauce
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp mayonnaise
- 1 tbsp A-1 Steak Sauce
Instructions
Sausages and Grapes
- Preheat oven to 400°
- Par-boil the sausage in boiling water for 15 minutes.
- Heat butter and oil in an oven-safe skillet.
- Add the grapes and fresh basil to the skillet and cook on medium-high heat for 3-4 minutes, just to incorporate the flavors.
- Nestle the par-boiled sausages between the grapes.
- Place the skillet in the oven for 40 minutes, flipping the sausages at 20 minutes.
- After 40 minutes in the oven, remove the skillet and place it on a stovetop burner.
- Remove and discard the cooked basil leaves.
- Remove the sausages from the skillet and set them aside on a plate.
- Add the balsamic vinegar to the grapes and cook on medium heat for 3-4 minutes.
- Place the sausages back in the skillet and cook for 3-5 minutes to reheat the sausages.
- Garnish with fresh basil leaves.
Tangy Mustard Sauce
- Mix all of the ingredients in a small bowl.
Notes
- Be sure to par-boil the sausage for two reasons. First, par-boiling ensures they are thoroughly cooked and second it will avoid any grease flare-ups in your oven.
- If you have a cast-iron skillet, I highly recommend using it for this recipe because it gets really hot and holds the heat. If you don’t have a cast-iron skillet, you can use any skillet that is oven proof, meaning that it doesn’t have plastic handles.
- If your skillet does have a plastic handle, you can still use it in the oven. Simply wrap the handle in two layers of aluminum foil.
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