Photo: Roasted Sausages and Grapes Recipe
Ingredients
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Directions
Preheat the oven to 500 degrees.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using 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.
Place 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.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By annanna
Las Vegas, NV
on May 08, 2012
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Just make this you will not think about sausage and peppers again. Don't be so crazy about the liquid, pour it in, it just makes more to sop up with the bread. Really really good.
By erinjane27
zelienople, PA
on April 29, 2012
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I rarely make a recipe and have it go wrong, but this one just went wrong. I followed the recipe exactly except that I doubled the sauce based on the suggestion of the previous reviews, and I lowered the heat because I was roasting brussell sprouts at the same time. My fam liked the recipe, but I thought the sauce was too fatty, and though the taste was ok (a bit rich, the smell was awful. I am actually going to recommend not increasing the sauce. For me, that much sauce was too much, and I don't eat bread with my meals anyways. Follow the heat directions. Cooking it on a lower temp for longer dried the sausage out. I did boil the sausages for 8 minutes and by this time they were fully cooked (i checked with the thermometer and there was still too much fat. Because my family enjoyed the recipe, I will make it again but with a higher quality sausage. I just used my local, small town grocery store's sausage, and their meat products have never been great.
By kcz59324
on April 22, 2012
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Delicious! I halved the recipe for 2 people, but still did the full recipe for sauce (I.e. wine and balsamic. I used only hot Italian sausage and it was a great flavor combination. We are full and happy. Thanks Ina :
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