Sunday, September 8, 2013

Salsiccie all'Uva - A Delicious and Really Easy Tuscan & Umbrian Sausage Dish

I found this terrific recipe several years ago on the New York Times' Diner's Journal Blog ( I've prepared it several times, most recently last night. I've always been happy with the results.

The first couple of times I tried it, I used Publix mild Italian sausage. However, last night, I tried Roma Sausage from Mazzaro's Italian Market in St. Petersburg, FL. The Roma sausage's ingredients include capicola, pepperoni, and asiago cheese. I'd never heard of it before, but it was very nice.

This recipe serves 4 and takes about 30 minutes to prepare.


- 1 to 1&1/2 pounds fresh Italian sausage
- 4 cups seedless grapes (I used red grapes)
- 2 teaspoons balsamic vinegar or lemon juice, or to taste. (I used 4 teaspoons of balsamic.)


1. Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook the sausages turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more. (The author of the NY Times blog posting advised that waiting 15 minutes to prick the sausages to release their fat would minimize the mess and that the sausages would brown perfectly even in a dry pan. He was right; and per the recipe, I used a dry skillet.)

2. Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove the excess. Add grapes and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.

(Note: The NY Time author used the "salsiccia," the Italian singular for "sausage." I used the plural, "salsicce." If you Google the recipe title using either, you'll find lots of results in both English and Italian.)