In honor of the vendemmia, or grape harvest, I tried this simple recipe by Mary Ann Esposito from Tastes of Italia magazine, Oct. 2009.
1 lb. Italian sausage
1 T. olive oil (if needed)
2 c. mixed red and green seedless grapes, cut in half.
Poke sausages with a fork, and cook uncovered over medium heat in 1/2 cup water.
Drain water, and allow sausage to brown in their own fat. If they are very lean, add a T. of olive oil to the pan. I cooked mine half way, then sliced the sausages, and returned them to the pan. Add grapes the last 4-5 minutes of cooking.