Roasted Sausages and Grapes

Name: Roasted Sausages and Grapes
Prep time: 5 min
Total time: 40 min
Yield: 6 - 8 Servings
Ingredients: 1u00bd pounds Italian hot sausage; 1u00bd pounds Italian sweet sausage; 3 Tablespoons unsalted butter; 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed; 3 Tablespoons balsamic vinegar

By Leslie Blythe Sausage Roasting

April 20, 2016

When I mention this recipe to people, I get blank stares. Grapes? Has no one heard of Chicken Veronique? Roasted Sausages and Grapes is one of Ina Garten's recipes from her book, Foolproof. It's delicious and worth the raised eyebrows. Serve it with mashed potatoes or polenta. It's from Ina's favorite restaurants in Providence, Rhode Island called Al Forno.

Prep: 5 mins
Cook: 35 mins
Yields: 6 - 8 Servings

Ingredients

1½ pounds Italian hot sausage

1½ pounds Italian sweet sausage

3 Tablespoons unsalted butter

5 to 6 cups (2 pounds) red or green seedless grapes, stems removed

3 Tablespoons balsamic vinegar

Directions

1Preheat the oven to 500 degrees.

2Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.

3Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat.

4Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.

5Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.

6Pour the sauce over the sausages and grapes and serve immediately.

close full screen

00:00