A bit of slicing, some time in the oven, and you’ve a delicious supper!

Ingredients

2 T. olive oil

1 T. balsamic vinegar

1 medium yellow onion, halved lengthwise then cut into ½” thick slices

2 fennel bulbs, halved lengthwise, core removed, then cut crosswise into ⅛” thick slices

3 large whole garlic cloves, peeled and cut in half lengthwise

2 cups whole, seedless red grapes

Salt and fresh ground pepper, to taste

1 tsp. ground fennel seed

1 lb. uncooked sausage (sweet or hot Italian, turkey or pork), cut in half widthwise if large

Directions

Position a rack in the lower third of the oven and preheat to 400 degrees.

Place the oil and vinegar in a medium bowl and whisk to combine. Add the onion, fennel, and garlic to the bowl and toss to coat.

Add the grapes, salt, pepper, and ground fennel seed and toss again to coat all surfaces

Spread this mixture in a shallow baking pan (7” x 11”) and add the sausages, pressing them down into the vegetables so they are partially covered.

Roast until the sausages are cooked and have started to brown on the top, and the fennel and grapes are tender, 40 - 45 minutes.

Cut the sausages into bite sized pieces and add them back to the roasted grapes and vegetable mixture.

Serve hot with good crusty bread to sop up the juices.

Enjoy!