A classic Italian combination of salty and sweet is a slice of prosciutto paired with fruit like with melon or figs. My Roasted Italian Sausage And Grapes (seedless green, red, or both) is a roller coaster for your taste buds combining flavors and textures.
Seedless green or red grapes, when in season, are bursting with sweetness.
This dish is usually served with a loaf of crusty bread for dipping. I’m changing up the traditional Roasted Italian Sausage And Grapes. I’m going to be adding potatoes, a perfect accompaniment to this dish, a complete one-pot meal. Potatoes were a huge part of my mom’s recipes. I suppose this is where my English influence comes into play. I’m not stopping there, for some added color and flavor, roasted sweet bell peppers, YUM!
There are a couple of different ways you can make this dish, you can choose to use half hot and half sweet Italian pork sausage, which’s traditional. You could even substitute Italian chicken sausage or Italian turkey sausage. I’m going to use the traditional sweet Italian (pork) sausage.
If you’ve never tried roasting grapes, well… you don’t know what you’re missing. They add amazing sweetness to this dish. The perfect harmony of savory and sweet flavors. Let’s get started.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: large 1 (11 x 13 x 2) baking dish
2 packages (10 links) Sweet Italian sausage (substitute 1/2 hot and 1/2 sweet, Italian pork sausage, or Italian style turkey sausage)
1/2 cup olive oil
1 large red potatoes, cut in half
1 red bell pepper, julienned
1 yellow bell pepper, julienned
6 cups of seedless green grapes, halved
1 sweet onion, sliced thin
4 cloves garlic, minced
4 tablespoon dry Chianti (red wine)
1 quart plus a 1/4 cup chicken stock, unsalted
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
3 sprigs of fresh rosemary, plus 4 to 6 sprigs for individual servings, to garnish
1/4 cup good balsamic vinegar
1/2 cup pan juices
Note: Cooking Times may vary slightly. If any or a few of the potatoes are larger than most, cut the larger ones into quarters. The potatoes need to be similar in size.
First, slice the potatoes in half.
Add the halved potatoes into a large pot, cover the potatoes with cold water. On medium-high heat. Bring the potatoes up to a boil. Continue boiling the potatoes for 12 to 15 minutes, or until just fork-tender. They’ll finish cooking in the oven.
Note: Cooking times may vary slightly.
Using a fork prick each of the sausage links 3 times on each side. Pour 1 quart of unsalted chicken broth into a large saucepot, similar to the one in the picture above. Place the 10 sausage links into the pot (make sure the liquid covers the sausage links, add water if needed), turn the heat to medium, and cover. Parboil the sausages until grey throughout, about 12 to 15 minutes.
The parboiled sausages and potatoes should be done around the same time.
Preheat oven to 500-degrees F.
While the potatoes and sausages are on the stove being parboiled, prep the grapes, peppers, onion, and garlic. Transfer them into a large mixing bowl. Add 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and 1/4 cup of olive oil, tossing to coat with oil and seasoning.
Next, using tongs, transfer the sausage links to a plate lined with a paper towel. Drain the potatoes and transfer them back into the same pot. This will allow (because the pot is still very hot) any excess water to evaporate from the potatoes. Set the pot aside for a minute. Once the potatoes are free of any excess water, move onto the next step.
Place the potatoes into the baking dish first. Add 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and 1/4 cup of olive oil, toss to coat all the potatoes. Add the grapes, peppers, onions, and garlic mixture to the baking dish. Using a pair of tongs, place the Italian sausage links on top. Pour the chicken stock and red wine all over the top. Finally, place the 3 sprigs of rosemary on top.
Roast in the oven for 25 to 30 minutes. Turning the sausage links halfway through the cooking process. This allows for both sides to brown really well.
Remove the baking dish from the oven. Remove the rosemary sprigs. Using a ladle remove 1/2 cup of the cooking liquid from the bottom of the baking dish. Cover the baking dish to keep everything warm.
Directions For Balsamic Glaze:
Using a ladle, remove the cooking liquid from the bottom of the baking dish to a measuring cup. In a small saucepot, pour in the cooking liquid. Next, add the balsamic vinegar. Turn heat to medium-high, whisking occasionally, cook allowing the vinegar and juices to reduce and become thick and syrupy around 5 minutes.
Pour the Balsamic Glaze over the sausages and grapes. Garnish with fresh rosemary sprigs.
To serve: Place a large trivet on the table.
Bring the baking dish right to the table. Serve hot and family-style. There you have it, my Roasted Italian Sausage And Grapes.