Roasted Sausages And Grapes
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
680 g
Italian Hot Sausage680 g
Italian Sweet Sausage3 tbsps
Unsalted Butter3 tbsps
Balsamic VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 500 degrees
3
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat
4
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat
5
Over moderately high heat add the wine
6
Stir with a wooden spoon for a few minutes until the wine has reduced by half
7
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
8
Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes
9
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar
10
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
11
With a slotted spoon, transfer the sausages and grapes to a serving platter
12
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
14
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