Roasted Sausages with Red Grapes

Inspired by Gourmet Magazine This is a lovely, almost comfort-food kind of dish, and it's perfect for a supper during the colder months. Serve with boiled Russian Fingerling potatoes salted and tossed in lots of butter (or not, depending on how indulgent you feel). You need: 4 Pork Italian sausages ½ lb red seedless grapes 2 scant tablespoons olive oil ½ - 1 tablespoon balsamic vinegar, or to taste Salt Preheat the oven to 475 degrees F. Heat a heavy skillet over moderate heat until hot but not smoking. Lay the sausages in the skillet, and cook them, turning once, until nicely browned, about 8 minutes total. While the sausages are cooking, remove the grapes from their stems, rinse them under cold water, drain them, and place them in a bowl. Add the olive oil, and toss. When the sausages are browned, place them in a ceramic baking dish, and dump the grapes on top of and around them. Bake for 25 minutes, turning the sausages once after about 15 minutes. Remove the pan from the oven, and move the sausages to a platter or individual plates. Put the grapes and their juices into the same pan, season with a pinch of salt, and stir over medium-high heat until the grapes sizzle and their juices are syrupy. Remove from the heat, stir in the vinegar, and pour the grapes over the sausages. Lay table, serve up and eat until stuffed.