Every year when the concord grapes in my garden ripen, I go on a recipe hunt for an amuse-bouche I was once served in a tiny restaurant in Lyon, France. So far I no luck, even though I asked a friend, a native from Lyon, and an excellent cook at that. Since the expert is always from out of town, with the well-travelled and francophile crowd on this site I might get lucky this year! - That unforgettable compliment from the chef were thick slices of a hearty sausage (I am usually not a big fan of sausage) cooked in crushed dark blue grapes, some of them still attached to their stems. You would only eat the sausage. It was October, so I figure the crushed grapes were leftovers from the harvest. Does this sound familiar to anyone?
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