From: Johanne Killeen, Al Forno Restaurant, Providence, RI. Yield: 6 to 8 servings. 1½ lb. Italian hot sausage 1½ lb. Italian sweet sausage 3 Tbsp. unsalted butter 2 lb. red or green California seedless grapes, stems removed (about 5 to 6 cups) 2 to 4 Tbsp. dry red wine, preferably Chianti 3 Tbsp. balsamic vinegar to serve, fresh focaccia or ciabatta bread Preheat oven to 500 degrees. Parboil the sausages in water to cover for 8 minutes to rid them of ...
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