Roasted Sausages and Grapes

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Just make this you will not think about sausage and peppers again. Don't be so crazy about the liquid, pour it in, it just makes more to sop up with the bread. Really really good.

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I rarely make a recipe and have it go wrong, but this one just went wrong. I followed the recipe exactly except that I doubled the sauce based on the suggestion of the previous reviews, and I lowered the heat because I was roasting brussell sprouts at the same time. My fam liked the recipe, but I thought the sauce was too fatty, and though the taste was ok (a bit rich, the smell was awful. I am actually going to recommend not increasing the sauce. For me, that much sauce was too much, and I don't eat bread with my meals anyways. Follow the heat directions. Cooking it on a lower temp for longer dried the sausage out. I did boil the sausages for 8 minutes and by this time they were fully cooked (i checked with the thermometer and there was still too much fat. Because my family enjoyed the recipe, I will make it again but with a higher quality sausage. I just used my local, small town grocery store's sausage, and their meat products have never been great.

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Delicious! I halved the recipe for 2 people, but still did the full recipe for sauce (I.e. wine and balsamic. I used only hot Italian sausage and it was a great flavor combination. We are full and happy. Thanks Ina :

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Okay....I thought I'd buy "turkey" $ausage at Whole Foods. That said, I did not parboil them. However, I did follow the exact recipe. The grapes and sauce were to die for....the sausage was as dry as dust. Sometimes you just need to follow the recipe if that's what you want to do, and do NOT try and get healthy or change anything in any way shape or form. Just enjoy it as it's presented!!!

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Fantastic recipe, I made this for guests and it was a hit!! At first the men thought what the heck is this, and then they dug in and asked for seconds and thirds. Ina, you did it again, thank you for having her on your show. What a hit!!!
I now have seven of your recipes for Sunday dinners. I cook and the men do the dishes.

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This was excellent! I served it with roasted red potatoes and rosemary focciccia bread. I actually ate leftovers for breakfast and think this would be a better time of day to serve this meal...with some eggs of course. The sweetness of the grapes with the hot sausage was great.

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We loved this recipe. I made it for dinner, with some soft polenta, and thought it was delicious. I can't wait to make it again, but my kitchen is under renovation, so I'll have to wait.

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This recipe is just amazing! The flavor combination is perfect. I served this with roasted asparagus and crusty rolls for a holiday dinner, and got raves. Ina, I can always depend on wonderful recipes and ideas from you. Buon appetito!!

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This was terrific, the only reason for 4 stars is I think it calls for WAY too much sausage. I halved the recipe for just my husband and I but only used 3 sausages. Had enough for dinner and some leftover for a lunch. It was so different from our usual dinners and I was very unsure, but it is a keeper, my biggest problem is my local grocery only sells grapes in 1 pound bunches, I wanted to use both red and green, but that left me a lot of leftover grapes that will, sadly, not all be eaten. Wonder if I could roast grapes that have been frozen. Served with Ina's potato basil puree, another keeper.

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Made this recipe for a group of 12. Took the advise of previous reviewers and made more sauce. Also, used Italian hot and sweet turkey sausage from a local purveyor.

Skipped the parboiling and browned the sausage in a skillet instead. Started the sauce in the same skillet by carmelizing onions first. I then added 2/3 of the grapes to the onions added the wine and let it reduce. Poured the grape mixture over the sausage in a roasting pan. Added the remaining grapes. Liked the difference in the texture of the grapes.

The dish was very popular with all the guests. I would definitely make this again.