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a tray with four sausages in buns topped with grapes and fresh basil

Roasted Sausage and Grapes

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. Serve it with cheesy grits and a salad for a full dinner or on a toasted roll with creamy mustard sauce for a casual meal.
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Course: Low Carb/Main Mail
Cuisine: American
Keyword: one-pan meal, skillet meal
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 5 single servings
Author: Laura Franco


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


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.


  1. 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.
  2. 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. 
  3. 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.