I think that this is the perfect fast and easy fall meal. It comes together quickly, so you can definitely make it after a busy day with very little effort. I was a bit wary of the grapes combined with everything else, but they worked very well with the dish and gave a nice sweetness that was balanced out by the onions and balsamic vinegar. I served mine with
burnt extra crispy, roasted brussels sprouts and roasted sweet potatoes. I think goat cheese polenta or mashed sweet potatoes would also be a great accompaniment to the main dish. Any type of sausage can be used, I just happen to prefer chicken. I definitely recommend using pre-cooked sausages to cut down on cooking time. I used chicken sausages and I feel like most of the brands I buy, the chicken sausages are usually pre-cooked.
Sautéed Sausages with Grapes and Balsamic Glazed Onions
- 3 Tablespoons olive oil
- 8 links cooked sweet Italian chicken sausage (about 1-3/4 lb.), pricked with a fork
- 1 large yellow onion, thinly sliced (about 2 cups)
- Kosher salt
- 2 Tablespoons balsamic vinegar
- 1/2 cup low-sodium chicken or vegetable broth
- 20 seedless red grapes, halved
- Heat 1 Tablespoon of the oil in a large (12-inch) sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
- Add the remaining 2 Tablespoons oil and the onion to the pot, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pot with a wooden spoon to incorporate any browned bits.
- Reduce to a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid ajar, and cook, stirring occasionally, until the sausages are heated through. Serve immediately.