6 cups red or green seedless grapes, stems removed
1 French loaf, sliced
Balsamic vinegar to taste
Method:
Preheat the oven to 500°F. Simmer or steam the sausages, covered, for 7-8 minutes so they are partially cooked.
Melt the butter and oil in a large, flameproof roasting pan, add the garlic, and cook for 1-2 minutes or until garlic releases its aroma but is not turning brown. Add the grapes and toss to coat.
With tongs, transfer the partially-cooked sausages to the roasting pan and push down into the grapes so the sausages will not brown too quickly. Roast in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned about 20-25 minutes.
Arrange the bread on the bottom of a heated serving platter. with a slotted spoon, transfer the sausages and grapes to the platter, mounding them over the bread.
Place the roasting pan on top of the stove over a medium high heat and add the balsamic vinegar. Scrape up any browed bits on the bottom of the roasting pan and allow the vinegar and juices to reduce until they are syrupy.
Pour the sauce over the sausages and grapes and serve immediately.
Pre-cook barley according to package instructions. Set aside.
In a large saucepan, on medium heat, sauté garlic in olive oil for 2-3 minutes. Add onions, carrots, celery and sausage. Sauté for 5-6 more minutes. Add mushrooms and sauté for 10-12 additional minutes.
Stir in spices, salt and pepper. Add tomatoes and hot sauce, then add stock and bring to a simmer until vegetables and mushrooms are tender-crisp.
