Sausage With Grapes Recipes

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ROASTED SAUSAGES AND GRAPES



Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

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

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.

BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES



Barefoot Contessa's Roasted Sausages and Grapes image

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

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
3 tablespoons kerry irish gold unsalted butter
2 1/2 lbs green seedless grapes, removed from the stems
1/2 cup good balsamic vinegar

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

SAUSAGE WITH GRAPES



Sausage with Grapes image

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

1 to 1 1/2 pounds fresh Italian sausage
4 cups seedless grapes
2 teaspoons balsamic vinegar or fresh lemon juice, or to taste

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.

SAUSAGES AND GRAPES WITH CHEESY POLENTA



Sausages and Grapes with Cheesy Polenta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
4 sweet Italian sausages (about 4 ounces each)
6 cloves garlic
1/2 cup dry red wine
1 1/2 pounds seedless red grapes (5 to 6 cups)
1/2 to 1 teaspoon red wine vinegar
Kosher salt and freshly ground pepper
4 cups whole milk
1 cup quick-cooking polenta
4 sprigs fresh thyme, leaves stripped
1 cup grated fontina cheese (about 3 ounces)
3 tablespoons chopped fresh parsley, plus more for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm.
  • Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they¿re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper.
  • Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper.
  • Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley.

SAUSAGES WITH GRAPES



Sausages With Grapes image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 to 1 1/2 pounds fresh Italian sausage
4 cups seedless grapes
2 teaspoons balsamic vinegar or lemon juice, or to taste

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

TUSCAN GRAPES AND SAUSAGES



Tuscan Grapes and Sausages image

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

8 uncooked Italian sausage links (4 ounces each), hot or mild
2-1/2 pounds seedless green or red grapes, or a mixture
20 to 30 garlic cloves, peeled and halved
1/2 cup melted butter, divided
1/4 cup balsamic vinegar

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.

ROASTED SAUSAGES WITH GRAPES AND ONIONS



Roasted Sausages With Grapes and Onions image

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories     easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Steps:

  • Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
  • After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
  • Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
  • Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
  • Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

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