Roasted Sausage and Grapes
"This is from the Barefoot Contessa. I tweaked it a little bit substituting grape juice and red wine vinegar for the dry red wine. It is absolutely scrumptious!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (260.6 g)
- Calories 444.6
- Total Fat - 28.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 112 mg
- Sodium - 663.2 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 1 g
- Sugars - 19.3 g
- Protein - 23.3 g
- Calcium - 26.4 mg
- Iron - 1.9 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat the oven to 500 degrees. Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Step 2
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine (or grape juice/red wine vinegar mixture). Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Step 3
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.
Step 4
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
Tips
No special items needed.
1 Reviews
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