|Using grape wallpaper, because this dish does not photograph well, as evidenced by the effort made on the recipe web site.|
And now it is. I followed the directions almost to the letter, quickly browning the sausages before adding the grapes and onions, with some water to steam the sausages until cooked through. As promised, the result was both charry on the outside and moist in the middle.
The deviations were small. First, since I used turkey sausage instead of pork, there was no fat to drain. Also, I used dried oregano instead of fresh and neglected to go out to the yard for late-season mint.
For the finish, I used a couple ounces of Rkatsiteli from -- where else? -- Westport Rivers, leaving most of a bottle for us to share.
The result was as sweet and savory as the radio folks had promised; the only thing I'll change next time is to be sure we have a good bread to serve alongside this.