Sausages with Shallots and Grapes
Occasionally, I've extolled the virtues of giving green seedless grapes a touch of heat to brighten their color and intensify their flavor. Swirl them in a single layer in a frying pan over high heat for about 30 seconds and you have a beautiful, refreshing garnish for fish, chicken, pork, or lamb.
But if you take the process one step further and cook the grapes way down, they turn sweet-sour, golden, and sticky. Sunset senior food writer Linda Anusasananan came back from a Mediterranean visit with this extremely simple sausage dish. I liked it so much, it's become a regular on my table.
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