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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
This is from Barefoot Contessa
Makes 6 to 8 servings
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.
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Roasted Sausage and Grapes
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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
This is from Barefoot Contessa
Makes 6 to 8 servings
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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