I offered to cook this dinner, for which I bought the mild Italian sausages and Crimson seedless grapes at the Bowl on Sunday. D suggested the rest of the Brussels sprouts as a good, bold veggie to go along with it, so I did that.
Here’s the recipe on Epicurious. I used two sausages, 2/3lb grapes, and 1 Tbsp balsamic vinegar for the two of us. I cooked the sausages on Medium for 6 minutes on a side before adding the grapes, then about 10-12 minutes after.
I boiled the Brussels sprouts, cleaned and cut into quarters, for 5 minutes in salted water, then drained them well, and returned them to the pan, after melting perhaps 1 1/2 tsp of butter in it. I tossed them and salted and peppered them well, as they reheated in the butter.
We had the other 1/2 bottle of last night’s Corbieres, which was a good idea for this meal, and some of the bread D made on Sunday. I am freezing two slices for future sandwiches.