Handcrafted sausages fired with grapes, red wine, and rosemary bring the true taste of Tuscany to your table. This dish perfectly balances the savory meat with the subtle sweetness of grapes to create an incredible combination of flavors. Served famiglia style on a bed of fresh arugula and with a fresh loaf of Foccaccia or Ciabatta bread, this meal is the perfect answer for a cool fall evening.

Print

Roasted Sausages and Grapes

Handcrafted sausages fired with grapes, red wine, and rosemary brings the true taste of Tuscany to your table.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Ingredients

• 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
• 1 tablespoon fresh rosemary
• 3 tablespoons balsamic vinegar
• arugula

Instructions

• Heat the oven to 500° F.
• Poach the sausages in enough water to cover for about 8 minutes to rid them of excess fat.
• Melt the butter in a large roasting pan on top of the stove over medium heat, add the grapes, and toss to coat.
• Increase heat to a moderately high temperature and add the wine and rosemary. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the poached 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 halfway through cooking time, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
• Place the roasting pan back 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, allow the vinegar and juices to reduce until they are thick and syrupy.
• With a slotted spoon, transfer the sausages and grapes over a bed of arugula on a serving platter.
• Pour the sauce over the sausages and grapes and serve immediately with fresh bread.