Sausages in the Skillet with Grapes

Name: Sausages in the Skillet with Grapes
Yield: serves 6
Ingredients: 1/4 cup extra-virgin olive oil; 8 plump garlic cloves, crushed and peeled; 2 1/2 pounds sweet Italian sausages, preferably without fennel seeds (8 or more sausages, depending on size); 1/2 teaspoon peperoncino flakes, or to taste; 1 1/4 pounds seedless green grapes, picked from the stem and washed (about 3 cups); A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

December 9, 2011

The Umbrian town of Norcia is, among other distinctions, so famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality—and nothing else. This is one of the memorable pork dishes that I discovered in Umbria recently. And though there are no sausages better than those made by an Umbrian Norcino in his hometown, this will be wonderful with any good-quality sweet sausage available in yours. The name—Sausages in the Skillet with Grapes—describes the ingredients and cooking method perfectly. Just keep in mind that the cooking here is slow and gentle, not high-temperature grilling as one usually does with sausages.

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