ROASTED SAUSAGES AND GRAPES
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- 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.
SAUSAGE MUFFULETTA WITH GRAPES AND FENNEL
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.
- Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.
- Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.
ITALIAN SAUSAGE WITH RED GRAPES
Steps:
- Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total. Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.
TUSCAN GRAPES AND SAUSAGES
This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. -Melissa Zienter, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.
Nutrition Facts : Calories 498 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 799mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein.
SAUSAGE WITH GRAPES
Although I was told this dish-beautifully browned sausages nestled on a bed of grapes in varying stages of doneness, some lightly browned, some collapsed, some whole and nearly raw-is Umbrian in origin, it seems as if many workers of the land who produced sausages and picked grapes would have created this, even if by accident, no matter where they lived. It is an often overlooked recipe in cookbooks, perhaps because there's almost nothing to it. In any case, the wonderful marriage is incredibly easy to produce and easily worked into anyone's repertoire. With good bread and a salad, you've got a great weeknight meal in about half an hour.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- Put the sausages in a 10- or 12-inch skillet over medium heat. Cook the sausages, turning from time to time, until nicely browned, about 15 minutes. Prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
- Transfer the sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove the excess. Add the grapes and turn the heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add the vinegar or lemon juice, stir, and turn off the heat. Serve the sausages nestled in the grapes and their juices.
- Bangers and Mash, Italian Style: Boil 1 1/2 to 2 pounds peeled potatoes in water to cover until soft; drain, reserving some of the cooking liquid. While the potatoes are hot, mash them with 1/2 teaspoon minced garlic, 2 tablespoons extra virgin olive oil, and enough of the reserved cooking liquid to make them smooth. Season to taste with salt and pepper. Meanwhile, cook the sausages. In step 2, just before adding the grapes, add 1 cup white wine or chicken stock to the skillet. Raise the heat to high and cook, stirring, until the liquid is reduced by about half. Stir in the grapes and proceed as directed. Serve with the mashed potatoes.
BALSAMIC ROASTED SAUSAGE AND GRAPES WITH LINGUINE
Pasta doesn't have to wear coats of cream and cheese, especially when red grapes and sausage give it sweetness and spice. -Lauren Wyler, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place sausage links and grapes in a greased 13x9-in. baking dish. In a small bowl, combine vinegar, oil and water; pour over sausages. Sprinkle with salt and pepper., Bake 20 minutes. Turn sausages; bake 15-20 minutes longer or until a thermometer inserted in sausages reads 160°. , Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. , Cut sausages into 1/2-in. slices. In a large bowl, combine the linguine, reserved pasta water and pesto; toss to coat. Add the sausage, spinach, salad greens and grapes with pan juices; toss to combine. Serve immediately.
Nutrition Facts :
SAUSAGES WITH GRAPES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook sausages, turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
- Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove excess. Add grapes, and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 45 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 16 grams, Sodium 1040 milligrams, Sugar 24 grams
STICKY PAN-ROASTED SAUSAGES WITH GRAPES
Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages
Provided by Emma Lewis
Time 35m
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
- Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.
Nutrition Facts : Calories 415 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 15 grams protein, Sodium 2.07 milligram of sodium
BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES
Make and share this Barefoot Contessa's Roasted Sausages and Grapes recipe from Food.com.
Provided by carrie sheridan
Categories Pork
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
- Melt the butter in a large 12x15 roasting pan on top of the stove.
- Add the grapes and toss them to coat with butter.
- Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
- Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
- Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
- Pour over the sausages and grapes and serve hot.
Nutrition Facts : Calories 911.5, Fat 55.9, SaturatedFat 22.1, Cholesterol 136.8, Sodium 2431.6, Carbohydrate 54.1, Fiber 2.2, Sugar 40.1, Protein 49.8
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