Balsamic-Braised Sausages with Grapes and Watercress

Preheat a broiler. Arrange the sausages on a rack set on a rimmed baking sheet. Broil, turning as needed, until golden brown all over, 8 to 9 minutes total. Transfer the sausages to a plate.

In a slow cooker, stir together the shallot, fennel, celery, garlic, 1/2 tsp. of the salt and several grinds of pepper. Top with the broiled sausages and add the stock, balsamic vinegar and white wine vinegar. Cover and cook for 2 1/2 hours on high or 5 1/2 hours on low according to the manufacturer’s instructions, turning the sausages over halfway through if possible. The sausages should be tender and cooked through.

In a bowl, combine the grapes and watercress. In a small bowl, whisk together the mustard, shallot, red wine vinegar, the remaining 1/4 tsp. salt and a few grinds of pepper. Whisk in the olive oil until the vinaigrette is emulsified; you will need about 1/3 cup for this recipe; reserve the rest for another use. Drizzle the grapes and watercress with enough of the vinaigrette to coat lightly and toss to coat evenly.

Divide the sausages among warm individual plates, spoon some of the braising liquid around the sausages, and top with the grapes and watercress. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).