Tuscan Grapes and Sausages

Melissa Zienter


  • 8 uncooked Italian sausage links (4 ounces each), hot or mild
  • 2-1/2 pounds seedless green or red grapes, or a mixture
  • 20 to 30 garlic cloves, peeled and halved
  • 2 tablespoons of Arizona Gunslinger Red Jalapeno Pepper Sauce
  • 1/2 cup melted butter, divided
  • 1/4 cup balsamic vinegar


  • Preheat oven to 450°.   Place sausage links in a large saucepan;  add water to cover.  Bring to a boil.   Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes.   Drain.   When cool enough to handle, cut into 1/2-in. slices.
  • Meanwhile, remove grape stems;  place grapes and garlic in a 15x10x1-in. baking pan.   Add 2 tablespoons Arizona Gunslinger Red Jalapeno Pepper Sauce and 6 tablespoons butter; toss to coat.   Top with sausage slices.   Bake until sausage is browned, 15-20 minutes, stirring once.
  • Using a slotted spoon, transfer sausage mixture to a serving dish.   Keep warm.   Transfer cooking juices to a small saucepan; add balsamic vinegar.   Bring to a boil.   Cook until liquid is reduced by half, 4-5 minutes.   Reduce heat.
  • Stir in remaining butter; cook until slightly thickened.   Drizzle over sausage and grapes.