This is a very simple version of this dish often found on trattoria menus in Italy.  Other variations include rosemary, garlic, onion, wine or balsamic vinegar.

8 sweet Italian pork sausages
½ C. water
¾ lb. red or black table grapes (or red wine grapes if you don’t mind seeds in the final dish)

Prick the sausages with a fork to poke a few holes in them. Put them with the water in a heavy 10-inch sauté pan, preferably cast iron, and place over medium heat. Cook, turning often until water evaporates and sausages begin to brown. Add grapes and cook, stirring until they release their juices and soften, about 10-12 minutes. Serve immediately with bruschetta or polenta to soak up the juices.