A hearty and filling meal, the Italian sausage is enhanced by the addition of sweet grapes. An old favorite with a new twist.
3 tbsp. olive oil
16 sweet Italian sausages, halved
1 cup sherry
24 fresh bay leaves
4 tsp. fresh rosemary, minced
4 cups red seedless grapes
Grilled country bread, if desired
Olive oil for garnish, if desired
Heat olive oil in large skillet; brown sausages on all sides. Remove sausages and deglaze pan with sherry. In hotel pan, toss sausages and sherry with bay leaves, rosemary and grapes. Roast in a hot oven for approximately 30 min., stirring often, until the sausages have cooked through. Serve with grilled bread and olive oil for drizzling, if desired.