Roasted grapes and sausages
Instructions:
- Preheat the oven to 450°F.
- Place the grapes and onion in a large cast-iron skillet or small roasting pan, drizzle with the oil, and toss to coat. Nestle the sausages down into the grapes, but do not bury them. Roast for 15 minutes. Turn the sausages over and continue roasting until they are browned and the casings are crispy in spots, about 15 minutes more. Before serving, pierce the sausages to make sure the juices run clear.
- Pour the vinegar over the top and season with salt and pepper. Serve hot.
- Variation: You can also roast the grapes without the sausages. They make a great accompaniment for roasted game birds or a wonderful garnish for a cheese or antipasti platter. Roasted seedless grapes are delicious stirred into relish or chutney in place of raisins. To roast only the grapes, simply toss individual grapes or small clusters with a tiny bit of olive oil, spread onto a parchment-lined rimmed baking sheet, and sprinkle with salt and pepper. Roast at 450 F until their skins are shriveled and slightly crisp but the grapes are still juicy inside, about 15 minutes. Serve warm or at room temperature. You can also grill-roast the grapes over coals that are covered in gray ash, which makes them both sweet and smoky.