This simple sausage and grape recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
Ingredients
- 1-½ pounds Italian chicken sausage links (fully-cooked, like Al Fresco brand), cut into 3/4-inch slices (about 36 slices)
- 1 pound red table grapes (approx 72)
- 2 teaspoons extra virgin olive oil
- freshly ground black pepper, to taste
Equipment
- 12 long metal skewers (if you use bamboo skewers, soak them in cold water for 30 minutes before threading)
Instructions
- Preheat grill to medium-high.
- Thread one piece of sausage onto a skewer, followed by 3 grapes. Repeat once mor,e and end with another piece of sausage. Repeat with the rest of the skewers.
- Brush (or spray) the skewers with olive oil, and sprinkle with pepper. Grill 4-5 minutes per side, until sausage is heated through and grapes are just starting to collapse.
Servings: 4
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