Sausage and Grapes

[mamster]

Sausage and Grapes

Serves 4 as Appetizeror 2 as Main Dish.

It's fun to watch the grapes turn into a sauce during the second half of roasting. Don't overdo it with the grapes -- if the sausages are completely immersed, they won't brown well and the grape juice won't reduce enough. The dish is best served with mashed potatoes (red potatoes, skin-on), but it also makes a good sandwich on French bread.

This is not the sort of recipe that needs to be followed to the letter. You can double or triple it, or forego reducing the sauce.

• 4 Italian sausage links, hot or sweet (see note)
  
• 1/2 lb red seedless grapes
  
• 2 T butter
  
• 2 T balsamic vinegar
  

salt and pepper

• 
  

Preheat the oven to 500 F.

Bring a medium pot of water to boil. Prick the sausages several times with a fork and add to the boiling water. Reduce heat and simmer five minutes to remove some of the fat.

While the sausages are simmering, remove the grapes from their stems, wash, and place in a bowl. Melt the butter and toss it with the grapes.

Drain the sausages and arrange in a single layer in an 8"x8" pan. Pour the grapes over.

Bake 25 minutes, turning the sausages after 15 minutes.

Remove the sausages to a platter. Transfer the grapes and their juice to a skillet and reduce over high heat until syrupy. Off the heat, stir in the balsamic vinegar and season with salt and pepper. Pour the grape sauce over the sausages and serve immediately.

Note: There's no substitute for pork, but our local Whole Foods sells excellent-quality chicken sausages, and we often use them in this recipe, which lightens it a bit.

Keywords: Appetizer, Italian, Main Dish, Dinner, Fruit, Pork, The Daily Gullet

( RG462 )