Archive for April 27th, 2010

I don’t think my photo came out looking as appetizing as this one, but it’s a darned delicious recipe. The roasted grapes burst with complex flavors – each bite just begs for another!

Roasted sausages with red grapes (I modified the recipe slightly)

5 Italian chicken sausages

1/2 pound red seedless grapes

2 scant tablespoons olive oil

1/2 – 1 tablespoon balsamic vinegar, or to taste


Preheat oven to 475 degrees F.

Heat a heavy skillet over moderate heat until hot but not smoking. Lay the sausages in the skillet and cook them, turning, until nicely browned.

While the sausages are cooking, remove the grapes from their stems, rinse and drain them, then place in a bowl. Add the olive oil and toss.

When the sausages are browned, place them in an 8″ square glass or ceramic baking dish, and dump the grapes on top and around them. Place dish in oven and bake for 25 minutes, turning the sausages once after about 15 minutes.

Remove the pan from the oven, and move the sausages to a platter. Pour the grapes and their juices into a small saucepan with a pinch of salt, and place the saucepan over medium-high heat, stirring, until the grapes bubble and sizzle and their juices are syrupy. Remove the pan from the heat, stir in the vinegar, and pour the grapes over the sausages. Makes 2-3 servings.


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