Whilst I do clean up after myself, when cooking at a leisurely (weekend) pace, I've been known to leave quite the debris field in my wake when slamming to get a weeknight meal on the table, for the family. So, my wife loves it when I make a one pot meal on a weeknight, especially one that is as tasty as this one. With just a fork, a cutting board, a chef's knife and a large skillet to clean, this dish goes from prep to on the table in about 40 minutes. It has all the characteristics of a great braise, but can be pulled-off in a fraction of the time most take, that's what we call a win-win around here. Make this dish your own by substituting in various types of sausages (I lamb sausage is very healthy) and by adding some different herbs just before service, or tossing in some nuts and dried fruit if you prefer. Have fun!

Ingredients:

• 3 Tbsp. olive oil
• 8–12 sweet Italian sausages, pricked with a fork *
• 1 large sweet onion (or 2 medium sized), thinly sliced (about 3 cups)
• Salt to taste
• 3 Tbsp. balsamic vinegar
• 2/3 cup low-salt chicken broth
• 30–40 seedless red grapes, halved
• 2 Tbsp. chopped fresh oregano

* depending on the size of the sausages, allow 1-2 per person, and you can certainly use different types of sausages to suit your taste. We used a combination of sweet Italian, hot Italian and chicken sausages.

Method:

Prick the sausages a few times with the tines of a fork. Doing so will allow them to release some of their juices and infuse the broth. Heat 1 tablespoon of the oil in a large sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple of minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate. Add the remaining 2 tablespoons of oil and the sliced onion to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light-medium brown, about 7-9 minutes.

Add the balsamic vinegar and chicken broth, and scrape the bottom of the pan with a wooden spoon to scrape up any browned bits. Reduce heat to achieve a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid slightly ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes. Test for seasoning and serve immediately, sprinkled with the oregano, and with a loaf of rustic bread and a simple green salad alongside. Serves 4-6 as written but can be easily scaled up or down in size.