Sausage With Grapes Recipes

BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES

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.

ROASTED SAUSAGES AND GRAPES

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.

ROASTED SAUSAGES AND GRAPES

Steps:

• Preheat oven to 500°.
• Parboil the sausages in water to cover for 8 minutes, to rid them of excess fat.
• Melt the butter in a large roasting pan; add the grapes; toss to coat.
• With tongs, transfer the parboiled sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly.
• Roast in the oven, turning sausages once, until the grapes are soft and the sausages have browned, 20-25 minutes.
• With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
• Place the roasting pan on top of the stove over med-high heat and add the balsamic vinegar; scrape up any browned bits on the bottom of the roasting pan, and let the vinegar and juices reduce until they are thick and syrupy.
• Pour the sauce over the sausages and grapes; serve immediately.

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.

SAUSAGE WITH GRAPES

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.