Tuesday, July 8, 2014

Something Different for a Change - Roasted Sausages and Grapes - Salsiccia all’Uva

From the kitchen of One Perfect Bite...His request was simple. He wanted something different for dinner, and because he is so constant, the request was hard to refuse. The Silver Fox has a reputation for eating anything that does not bite back, but his palate favors the flavors of China and the peasant creations of Tuscany and Umbria. He especially loves pork in any of its myriad forms. I had sausage, good sausage I might add, in the freezer, and an overly abundant supply of grapes sitting on the counter demanding to be used, so I zeroed in on a recipe I hadn't served in years - Salsiccia all’Uva. The simplicity of this dish is legend and while the combination of grapes and sausage seems unusual, it is delicious and simple enough for a teenager to prepare. Make no mistake about it, this is hearty country fare and while it is usually served with a creamy polenta, cheesy grits, pasta or potatoes, such as rosti, should also be considered. A quick glance at the recipe will convince you how easy this dish is to prepare, and if you have a family whose tastes are at all adventuresome, I hope you'll give this Tuscan triumph a try. Here is how the dish is made.

Roasted Sausages and Grapes...from the kitchen of One Perfect Bite inspired by Myra Goldman, Ina Garten and Lidia Bastianich

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
1/4 cup dry red wine
1/4 cup balsamic vinegar


1) Preheat the oven to 500 degrees.
2) Parboil sausages in water to cover for 8 minutes to rid them of excess fat. Drain.
3) Melt butter in a large heatproof roasting pan set, stovetop, over medium-high heat. Add grapes, and toss to coat. Add wine and stir until reduced by half.
4) Add sausages to pan, pushing them down into grapes so sausages will not brown too quickly. Roast in oven, turning sausages once, until grapes are soft and sausages have browned, 20 to 25 minutes.
5) Transfer roasting pan to a burner on top of stove. Add balsamic vinegar to pan and reduce liquid over medium-high heat until juices reduce and they are thick and syrupy. Transfer sausages and grapes to a serving platter. Pour sauce over sausages and grapes and serve immediately. Yield: 6 servings.

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Alicia Foodycat said...

It's such a good dish! The combination of the porky sausage and sharp sweet grapes is just magic.

Merisi said...

What wonderful idea, I bet the flavours meld into each other perfectly!

From the Kitchen said...

I'm adding this to my "into the fall" collection. The preparation is simple and the finished dish looks delicious.


David said...

Mary, This is something that I would have never considered...but it sure looks and sounds like it really works! Take Care, Big Daddy Dave

Maggie said...

Director #3 needs some clarification. Wine and grapes are reduced, but no indication of whether this is stovetop, in oven, or ... ?

Mary Bergfeld said...

Maggie, I have clarified the instructions. Thanks for bringing this to my attention. Have a great day...Mary

belleau kitchen said...

oh wow, that finished dish looks so stunning. I love sweet fruit with meat, it's such a sophisticated yet quite rustic idea... gorgeous!


Something different and delicious!


Angie Schneider said...

wow it has turned out so wonderfully delicious!

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