Italian Sausages with Grapes and Glazed Onions

Italian Sausages with Grapes and Glazed Onions


2 tablespoons Dierbergs olive oil (divided)
4 Dierbergs Kitchen Signature Italian Sausage links
2 cups diced red onion
Coarse salt and freshly ground black pepper
½ cup reduced-sodium chicken broth
2 tablespoons cider vinegar
1 tablespoon whole grain mustard
1 package (12 ounces) Dierbergs Fresh Cut Brussels Sprouts
2 cups seedless red grapes, halved
2 tablespoons chopped fresh oregano


In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add sausage links; cook turning frequently until browned, about 10 minutes. Transfer to plate.

In same skillet, add onion, remaining 2 tablespoons olive oil, salt, and pepper; cook stirring occasionally until onion is browned, about 7 minutes.

Add broth, vinegar, and mustard; stirring to scrape browned bits from bottom of skillet. Add sausages and Brussels sprouts; reduce heat, cover, and simmer stirring occasionally until internal temperature of sausage is 155°F., about 20 minutes.

Stir in grapes. Sprinkle oregano over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 397
Cholesterol: 80 mg
Fat: 20 g
Sodium: 543 mg
Carbohydrates: 31 g
Protein: 25 g
Fiber: 5 g Saturated Fat: 6 g