In the early autumn, when grapes are plentiful, they make a delicious combination of flavours when fried in a pan with rich pork sausages. If the pig has been recently killed for the celebration of a local festivity, as well as to put away cured meat for the cold winter ahead, the sausages will be fresh and tender. Big, sweet, thick-skinned and firm, white grapes are best for this dish, which is like the hot-weather version of sausages with beans or lentils. However, a mixture of white and red grapes will add colour, so choose which you’d prefer. Serve with roast potatoes and a green salad, if you like.
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