This recipe comes courtesy of Dine Chef Benny Babauta.
Sausage and Grapes
1 tablespoon olive oil
1 teaspoon garlic
1 teaspoon red onion chopped fine
Pinch of fresh basil
Pinch of fresh parsley
2 tablespoons white wine
1 teaspoon butter
10 grapes (red and green)
2 sausages (1 hot, 1 sweet) pre-cooked and sliced
S&P to taste
Yields: Enough for two portions
In a pan, sauté the garlic and red onion in the olive oil, until golden, then add sausages for three minutes. Add wine to the pan.
Next, add grapes and cook for one minute longer. Add butter and let it thicken the sauce. It takes about 30 seconds. Add S&P to taste.
Serve in a casserole dish with fresh, warm Italian bread.