Roasted Sausage and Grapes

Sausage and grapes…nothing new.  A simple Google search will get you hundreds if not thousands of results with varying recipes all of which pretty much say the exact same thing;  brown the sausage and then add the grapes, pop them in a hot oven together to finish cooking.  Or leave them on the stove to finish.  It is your choice really.  There is the option of adding herbs and various other flavor additions; onions, garlic, shallots.  The possibility of making a simple pan sauce with wine.  Red or white.  Or stock if that is what you have.  Or not.  Again, it is up to you and honestly with or without extra flavor additions or pan sauces, it is a dish worthy of a fancy dinner party or a weeknight dinner to be eaten at your desk.    Please make sure you serve it over something luscious – creamy buttery mashed potatoes or polenta or even mashed cauliflower.

It really is that simple.

For the sausages, I prefer a garlic sausage to anything else and finding the butcher in town that sells such a  thing is worth the trip.  That is all the extra fuss this recipe requires and supporting a local butcher isn’t really fuss but necessary and good.

Sausage and grapes has become one of my favorite meals in my rotation.  Or it has become a regular meal in my rotation which would make it a favorite.  You don’t make something over and over again if you don’t enjoy it.  If it isn’t a favorite.

  • 1 tablespoon olive oil
  • 4 pork sausages ( preferably garlic )
  • 4 cups red seedless grapes
  • 3/4 cup dry red wine or chicken broth
  • 1 medium shallot, peeled and thinly sliced
  • 3 fresh thyme sprigs
  • mashed potatoes, polenta, mashed cauliflower, etc for serving
  1. Preheat oven to 450F.
  2. Place a skillet that can go from stove top to oven ( i.e cast iron) over medium heat, add olive oil. Places sausages in skillet and cook until well browned and golden on all sides.
  3. Gently add wine or chicken broth to skillet and cook until sauce begins to bubble. Arrange grapes, sliced shallots, and thyme sprigs around sausages. Transfer skillet to oven. Cook for an additional 12-15 minutes until sausages are cooked through and begin to burst.
  4. Remove from oven and serve over mashed potatoes, polenta, or mashed cauliflower.
If sauce becomes too thick when in the oven – add additional wine, stock, or water.[br]Reheats amazingly making for great lunch leftovers

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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