Italian Sausage

italiansausageRyan and I have an unspoken rule – I will do any sort of baking/chopping/cooking, as long as he handles all the meat. I’ve gotten spoiled to the point now that when I’m home alone, I don’t usually cook any meat. So, it was a treat the other night when I came home, and found Ryan cooking one of my favorite things in a new way. He introduced me to Italian sausage last summer, and ever since, I’ve been hooked. He seasoned it and combined it with baked grapes and fresh kale, and it turned out to be one of the most refreshing, tasty meals I’ve had in a long time.


2 lb seedless red grapes

1 1/2 lb Italian sausage links

8 sprigs fresh thyme

1 tbsp olive oil

dash of brown sugar

salt and black pepper


Preheat oven to 400 degrees F.  Cover baking sheet with olive oil and top with 1/2 tsp salt, 1/4 tsp black pepper, and brown sugar. Toss on sausage links, grapes, and thyme.

Bake for 20-25 minutes, shifting grapes and sausage around occasionally. Serve with fresh stemmed kale.


Photos + Recipe by Ryan Sides


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