I learned this recipe from an Assisi friend. Please see my article about our first grape harvest!
Ingredients: 1 or 2 sausages for each person (best sausages: the Umbrian ones! If not available, use a good pork sausage which is not highly seasoned – lean, if possible) Bunches of grapes – about 1 bunch for every 4 sausages but best to simply experiment on quantity Olive oil q.b. (q. b. = quanto basta – or… as needed) White wine if green grapes and red wine if purple grapes (q.b) Cover skillet with olive oil and heat slightly but do not burn.
Add washed grapes, crushing a bit with your hands as you put into skillet. Simmer til grapes start to cook down a bit. Add sausages and prick with fork (this releases the fat during cooking).
Add wine to cover (q.b.!). Simmer til liquid evaporates. Serve.