Salsicce All’uva

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