When I made this, I used 1lb of turkey sausage only, and paired it with a side of cheddar grits. Original recipe is below:
1½ pounds sweet Italian pork sausage
1½ pounds hot Italian pork sausage
3 tablespoons unsalted butter
2½ pounds seedless green grapes, removed from the stems
1/2 cup good balsamic vinegar
Preheat the oven to 500 degrees.
Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
Melt the butter in a large (12 x 15-inch) roasting pan on top of the stove. Add the grapes and toss them to coat with butter. Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer. Place in the oven and roast for 20 to 25 minutes, turning the sausages once, until they’re browned and the grapes are tender.
Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover with aluminum foil to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly. Pour over the sausages and grapes and serve hot.