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Roasted Sausages and Grapes Recipe

Roasted Sausages and Grapes

2011, Johanne Killeen, All Rights Reserved

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Average Rating:

Total Reviews: 81

Showing 61-70 of 81

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  • on October 09, 2011

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    This is a great example of agrodolce and also represents what Al Forno, Johanne's restaurant in Providence, RI, does so well. Namely, taking simple but good quality ingredients and combining them to turn out a finished product that is beyond expectations every time. I've been enjoying variations on this recipe since living in Providence in the early 90's and working through Johanne and her husband George's terrific Cucina Simpatica cookbook, which I still use and love. I've used all sorts of sausages and all sorts of grapes and in the end, each dish comes out a little different but familiar. I agree with the comments to omit the parboiling when using lower fat content sausage. I've also added a mix of different colour grapes closer to the end of cooking to give the sauce a bit more definition since the grapes do tend to cook down into the syrupy goo that makes the sauce so awesome.

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  • on October 08, 2011

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    This is crazy delicious! I used a cheap pinot noir and a cheap balsamic to boot and it still turned out great! The only thing I added was roasted garlic to spread on the bread to eat along with the dish.

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  • on October 01, 2011

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    AMAZING! Made this because I know ingredients and this sounded so good, and it was. I will definately make this for company. DH was shocked at how good this was. I encourage everyone to at lesst try this, you won't be sorry if you do!

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  • on August 30, 2011

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    What a surprisingly delicious dish! Easy enough to make during the week, but certainly impressive enough for company. Just like the Barefoot Contessa said on this episode, the Italians have mastered the sweet and tangy taste. Since I don't eat pork, I substituted sweet and spicy Turkey sausage and it turned out perfectly. Would definitely make this one again for friends and family.

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  • on August 23, 2011

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    I saw this dish on Barefoot Contessa and it looked delicious! I made it for my husband last night and it was fabulous!!! This dish is super easy to make! I followed the advice of the other reviewers and doubled the sauce. The sauce taste soooo good which I dipped in focaccia bread.

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  • on August 17, 2011

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    i was leary of making this. my dad isn't to fond of strange combos but he really enjoyed it.. i served with both pot. and bread. next time i make this i will double or triple the wine and vinegar. cause i wanted more for dipping. this will make a great company dish and it is not complicated at all. i'm already thinking of what i can make with this sauce. chicken, roast pork.

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  • on August 08, 2011

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    This recipe was shockingly delicious. Even though my grapes had no color or shape at the end of cooking. Don't let the ingredient fool you, try this one.

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  • on August 04, 2011

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    This recipe rocks! Great contrast of spicy and sweet. This would be good accompanied with roasted potatoes. I could understand why this has been on her menu for so long. Will most definitely make again because its so easy and tasty. Highly recommend to give this one a try.

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  • on August 01, 2011

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    I was a bit leery of this recipe because I had never thought of pairing sausages with grapes. When I made this for some people I wanted to impress, everyone raved. I did double the sauce, as others suggested, and I might triple it next time. My grapes did not look as nice as those in the picture though, but no one seemed to care as they practically licked their plates!

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  • on July 31, 2011

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    This was amazing. I made it with mild Italian sausage and small seedless grapes. Because of the intense heat, the grapes dissolved into an amazing thick sauce. It may not have looked as nice as the picture, but it sure tasted awesome.

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