Equipment
* optional
Ingredients
Main Ingredients
- 400 g mild italian pork sausage, whole links
- 300 g seedless red grapes, washed and removed from stems
- 30 ml balsamic vinegar
- 5 g fresh rosemary, whole sprigs
- 15 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 766 kcal
- Protein
- 29 g
- Carbohydrates
- 36 g
- Fat
- 56 g
- Fiber
- 2 g
- Sugar
- 28 g
- Sodium
- 1133 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 138 mg
- Potassium
- 742 mg
- Calcium
- 51 mg
- Iron
- 4.4 mg
- Magnesium
- 47 mg
- Phosphorus
- 287 mg
- Zinc
- 4.0 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 2.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.57 mg
- Niacin
- 11.9 mg
- Folate
- 6 mcg
- Water
- 247 g
Sources: USDA FoodData Central
Method
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Prick the sausages once or twice with a fork to prevent them from bursting. Add them to the hot skillet and sear for 5 to 7 minutes, turning occasionally with tongs, until browned on all sides.
Reduce the heat to medium. Add the seedless red grapes and fresh rosemary sprigs to the skillet. Cook for 10 to 12 minutes, tossing occasionally, until the sausages reach an internal temperature of 74°C/165°F and the grapes begin to soften, wrinkle, and release their juices.
Pour the balsamic vinegar over the sausages and grapes. Simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan to incorporate them into the juices. Cook until the liquid reduces to a glossy, syrupy glaze.
Remove the skillet from the heat. Discard the woody rosemary stems. Let the dish rest for 3 minutes before serving directly from the pan.
Chef's Notes
- Pork sausages flavored with fennel seeds work beautifully here, as the anise notes heavily complement the sweet acidity of the grapes.
- Do not over-prick the sausages. One or two tiny pokes are enough to prevent bursting. Pricking them too much causes them to lose flavorful fat, which is essential for mingling with the grape juices.
- Always use seedless grapes for this preparation to prevent unpleasant crunchy textures in the finished pan sauce.
- For an even deeper flavor profile, you can substitute half of the balsamic vinegar with a robust Italian red wine like Chianti or Sangiovese.
Storage
Refrigerator: 3 days — Store in an airtight container. The grape glaze may solidify slightly but will melt upon reheating.
Reheating: Reheat gently in a covered skillet over medium-low heat until warmed through, adding a splash of water if the glaze is too thick.
Troubleshooting
Grapes are not softening or bursting
Cause: The heat is too low or the grape skins are exceptionally thick
Fix: Cover the skillet with a lid for 2 to 3 minutes to trap steam and encourage the grapes to burst
Prevention: Ensure steady medium heat and use fresh, thin-skinned table grapes
The pan sauce is completely dry or burnt
Cause: The heat was too high, evaporating all the grape juices and vinegar too quickly
Fix: Immediately remove from heat and stir in 30ml of water or chicken broth to reconstitute the glaze
Prevention: Monitor the pan heat carefully during the deglazing step and lower it if the liquid boils violently
Cultural Context
Salsiccia e Uva, meaning Sausage and Grapes, is a traditional autumnal dish originating from Italy's central regions, particularly Umbria and Tuscany. It was historically prepared during the vendemmia (grape harvest) when fresh grapes were abundant and vineyard workers needed hearty, quick, and energy-dense meals using local ingredients.
