I served this with a quick, soft polenta; I used a recipe from Cooking Light (but used regular yellow cornmeal in place of the quick polenta). Need I say delicious?
1 tablespoon olive oil
4 chicken-apple sausages
2 medium yellow onions, sliced
2 garlic cloves, peeled and sliced
1 tablespoon chopped fresh rosemary
2 cups seedless red grapes
2 tablespoons balsamic vinegar
Related: Italian Sausage Bean Soup
Heat the olive oil in a large skillet set over a medium heat. Add the sausages; cook 4-5 minutes, turning every so often. Stir in the onions, then leave to cook for 5-6 minutes more until the sausages are browned and the onions softened.
Add the garlic, rosemary and grapes to the pan. Cook and stir 5 minutes longer until the grapes are starting to soften. Add the vinegar to the skillet. Cook 3-4 minutes longer until the onions are sticky and caramelized. Makes 4 servings.
Nutrition per Serving (1 sausage, 1/4 of the onion-grape mixture): Calories 222; Fat 3.8g (poly 1.2g, mono 1.4g, sat 0.7g); Protein 37g; Fiber: 2.3g; Cholesterol 99mg; Carbohydrate 27g.
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