Monday, March 4, 2013
Roasted Sausages and Grapes
Some of my favorite recipes are the ones with the simplest ingredients that when cooked in the proper way just shine. This is one of those recipes. I would have never thought to serve sausage roasted with a balsamic vinegar reduction with roasted grapes, but I do think this is my number one favorite way to eat sausage. The grapes were transformed when they were roasted and were very sweet, which was a perfect contrast to the spicy sausage. This was a very no frills meal, but like the flavor profiles and combinations would impress anyone.
Source: Ina Garten-Barefoot Contessa-Foolproof
1.5 lbs. of Italian Hot Sausage
1.5 lbs. of Italian Sweet Sausage
3 tablespoons of Butter, unsalted
2.5 lbs. of Seedless Green Grapes, removed from the stems
1/4 cup of Balsamic Vinegar, use the best you have- it really makes a difference
First, pre-heat your oven to 500 degrees.
Next, bring a large pot of water to a boil. When it is boiling, add the sausages, boil for 8 minutes. Remove the sausages with tongs and set on a plate.
Now, melt 3 tablespoons of butter in a large, 12x15 inch, roasting pan. When melted, toss the grapes in the butter.
Next, nestle the sausages in the pan with the grapes, in one layer.
Roast for 25-30 minutes, turning once half-way through, until they are browned and the grapes are tender.
During the last 5-10 minutes of roasting, place the balsamic in a small sauepan over medium-high heat and boil for 2 minutes to slightly reduce.
Transfer the sausages and grapes to a serving platter and drizzle with the balsamic vinegar reduction. Serve warm with polenta or mashed potatoes.
The Barbee Housewife