5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
1/2 C dry red wine, preferably Chianti
1/2 C balsamic vinegar
2 Garlic cloves, minced plus 2 garlic cloves, crushed
1 1/2 teaspoons of chopped thyme plus a few sprigs of fresh thyme
Preheat the oven to 500 degrees.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Over moderately high heat melt the butter in a large heatproof roasting pan, add minced garlic, chopped thyme and grapes, toss to coat. Add the wine and stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven for 15 minutes.
Remove the pan from the oven, turn the sausages and add the crushed garlic and Thyme sprigs, continue roasting for an additional 15-20 minutes or until the grapes are soft and the sausages have browned.
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy.
With a slotted spoon, transfer the sausages and grapes to a serving platter or plate. Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread. May be served on top of Butter Milk Mashed Potatoes or simple greens.