Fennel Sausage with Wrinkled Grapes and Grape Extract

Ingredients

• 2 tablespoons olive oil
• 8 fennel sausages, about 1 1/2 2 pounds
• 1 pound grapes, rinsed
• 1/4 cup toasted pine nuts
• Torn parsley, for garnish

Directions

1. Warm the olive oil in a large, sturdy skillet over medium heat until it starts to gleam. Add the sausages and brown them well, turning now and then so every side gets good color.
2. While the sausages cook, blend 1 heaping cup of the grapes in a blender or small food processor until smooth. Pour the puree through a strainer, saving the juice and getting rid of the solids.
3. When the sausages are browned all the way around, pour in the grape juice and add the rest of the grapes. Continue cooking until the sausages are done in the center, then transfer them to a platter and raise the heat to high.
4. Boil the pan juices until they turn glossy, sweet, and concentrated, and the grapes are starting to fall apart. Spoon everything over the sausages, then finish with the pine nuts and parsley.