Roasted Sausages and Grapes

When I mention this recipe to people, I get blank stares.  Grapes? Has no one heard of Chicken Veronique? This is one of Ina Garten’s recipes from her new book. It’s delicious and worth the raised eyebrows. Serve it with mashed potatoes or polenta.

Roasted Sausages and Grapes

Serves 6-8

1½ lbs Italian hot sausage
1½ lbs Italian sweet sausage
3 Tbs unsalted butter
5 to 6 cups (2 lbs) red or green seedless grapes, stems removed
3 Tbs balsamic vinegar

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.

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.


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