Sheet-Pan Italian Sausage with Roasted Grapes

From the garden

• 1 lb seedless red or black grapes, pulled off the stems
• 1 red or yellow onion, cut into wedges
• 2 sprigs fresh rosemary

From the pantry

• 1½ lb Italian sausage links — sweet or hot, your call
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• crusty bread — warmed, for mopping up the pan juices
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the grapes and onion wedges on a large rimmed sheet pan with the olive oil, rosemary sprigs, a pinch of salt, and plenty of black pepper.
2. Prick each sausage a few times with a fork so it releases fat as it roasts, and nestle the links among the grapes in a single layer with a little space around each — crowding steams instead of browns.
3. Roast 20 minutes, then turn the sausages and give the pan a shake. Roast 10–12 minutes more, until the sausages are deeply browned and cooked through to 160°F and the grapes have burst and gone jammy.
4. Drizzle the balsamic over the pan and return it to the oven for 3 minutes so the vinegar, grape juices, and sausage drippings fuse into a glossy pan sauce.
5. Discard the rosemary stems, rest 5 minutes, and serve the sausages smothered in grapes and onions, with warm bread for the juices — or over soft polenta or mashed potatoes.