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Seared pork sausages nestled in glossy grapes and pan sauce, served in a dark skillet on a wood table.

Pan-Braised Salsiccia all'Uva Sausage with Grapes

Pork sausages sear, then simmer with halved grapes and white wine until the sauce turns glossy and sweet-tart.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Tuscan)
Calories: 108
Ingredients Method Notes

Ingredients
  

  • 4 Italian pork sausages (about 400 g total); mild or fennel-spiced
  • 2 tbsp olive oil
  • 1 yellow onion medium; thinly sliced
  • 2 cloves garlic minced
  • 400 g red seedless grapes halved
  • 120 ml dry white wine
  • 1 sprig rosemary
  • salt and black pepper to taste
  • 1 tbsp balsamic vinegar

Method
 

Sear the Sausage
  1. Halve the grapes and set aside. Thinly slice the onion and mince the garlic.
  2. Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat. Add the sausages and sear for 8 to 10 minutes, turning occasionally, until browned on all sides. Remove to a plate.
Build the Sauce and Braise
  1. Lower the heat to medium, add the sliced onion to the same pan, and cook for 5 minutes, stirring occasionally, until soft and translucent.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Add the halved grapes and rosemary sprig, season with salt and pepper, and cook for 3 to 4 minutes until the grapes start to soften and release juice.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
  5. Return the sausages to the skillet, nestling them into the grapes. Cover and simmer over medium-low heat for 15 minutes, turning once, until an instant-read thermometer inserted into a sausage reads 160 F / 71 C.
  6. Uncover, raise the heat to medium-high, and simmer for 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Stir in the balsamic vinegar and remove the rosemary sprig. Taste and adjust salt and pepper.
  8. Rest for 5 minutes before slicing the sausages and spooning the grapes and sauce over top.

Notes

  • Sear sausages whole, don't prick them, or the casing lets juices escape.
  • Use a meat thermometer, pull sausages at 160 F / 71 C.
  • Halve grapes for faster juice release and better sauce texture.
  • Reduce sauce uncovered at the end for a glossy finish.