Ingredients
The following ingredients have 4 Servings
- 2 pounds Italian sausage links with fennel
- Extra-virgin olive oil (EVOO)
- 2 bulbs fennel
- halved and thinly sliced
- 3 large shallots
- thinly sliced lengthwise
- 2 cloves garlic
- 4 sprigs rosemary
- stemmed
- Salt and pepper
- 5 to 6 cups stemmed black or red seedless grapes
- 1 cup Chianti wine
- Crusty bread
- for serving
- Balsamic drizzle
Instruction
- Preheat oven to 400˚F
- Prick the casings of the sausages with the tines of a fork
- In a shallow saucepan, heat about an inch of water to a boil
- Add the sausages and boil for 5 minutes
- Remove and set aside
- In a cast-iron skillet, heat EVOO, two turns of the pan
- Add fennel, shallots and garlic, cook until tender-crisp, about 4 minutes
- Add rosemary and season with salt and pepper
- Stir and let cook for another minute
- Add grapes to the pan and nestle sausages on top
- Add the cup of wine and transfer pan to the oven
- Let cook for about 10 minutes or until sausage casings crisp up
- Drizzle balsamic on top and serve with crusty bread
