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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Italian Sausage And Grapes

Tuscan Style Roasted Sausage And Grapes (19)

A classic Italian combination is a slice of meat paired with fruit like prosciutto with melon or even figs. 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, that’s traditional. You could even substitute Italian style turkey sausage or Italian style chicken sausage. I’m going to use a leaner and less fatty option, mild Italian chicken sausage for this recipe.

If you’ve never tried roasting grapes, well… you don’t know what you’re missing. They add amazing sweetness to this dish. A perfect harmony of savory and sweet flavors. Let’s get started.

Tuscan Style Roasted Sausage And Grapes (20)

Tuscan Style Roasted Sausage And Grapes (1)

You can see above how much leaner the Italian chicken sausage is from the traditional Italian pork sausage.

2018-12-23 13.21.37

Tuscan Style Roasted Sausage And Grapes (19)

Tuscan Style Roasted Sausage And Grapes (18)

Tuscan Style Roasted Sausage And Grapes (20)

Tuscan Style Roasted Sausage And Grapes (1)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4-6 servings
Equipment: large 11 x 13 baking dish

Ingredients:
2-packages (10 links) Italian chicken sausage (substitute 1/2 hot and 1/2 sweet, Italian pork sausage, or Italian style turkey sausage)
1/2 cup olive oil
1 2-pound bag petite 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 unsalted chicken broth
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
3 sprigs of fresh rosemary, plus 4-6 sprigs for individual servings, to garnish

Balsamic Glaze:
1/4 cup good balsamic vinegar
1/2 cup pan juices

Directions:
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 12-15 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 sauce pot, 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 12-15 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 placing them into a large mixing bowl. Add  1 tablespoon of Kosher salt, 1 teaspoon of 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 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 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 chicken 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 25-30 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 sauce pot, 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:
Bring the baking dish right to the table Set on a using a trivet. Serve hot and family style.

 

 

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1 Comment »

Chorizo, Italian Sausage, And Potato Frittata

For this dish I bought i package each of Chorizo and Italian sausage. I wanted the combination of Chorizo with the potato combo. That’s just a classic combo, but , it get a little too spicy for Steve so I mixed in some Italian sausage as well. That really worked out well in the end. To start I wanted to get a head start on the cooking process of the sausage so I steamed them first in a little chicken stock. I pricked the sausages so the flavor of the chicken stock would get into the sausages, and I steamed them for just about 5 minutes just to start them on their way. Next I placed them on a baking sheet, leaving space in between each so they would roast evenly. Oven at 425 degrees I roasted them for around 30 minutes and half way I would turn them over so they would get a nice brown crispy exterior all around. At this point I let them cool completely and then just sliced them thin on the bias and set them aside while I worked on my veggies. I used 1/2 of 1 each of red, yellow, and orange bell pepper, 1 bundle of green onions( I reserved some of the green tops of the onions to add to the Frittata before adding the egg mixture to the pans), and 2 cloves of minced garlic,and sauteed them in a little olive oil until they were just soft and divided them into 2 batches, (because I can never just make one Frittata). I also divided the sausages into 2 batches combining them with their half of veggies. So now I have two saute pans filled with a mixture of sausage and veggies ready to go. At this point I have to get the egg mixture together for the Frittatas. For two batches I will need 20 eggs beaten in a very large bowl. Add in the whole package of hash browns. To that I will add 1/2 a cup of shredded Gruyere cheese and 1 cup of grated Parmigiano -Reggiano cheese. Also add 1 cup of half and half, 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Mix this all together until everything is well combined. I reserved another 1/2 a cup of shredded Gruyere for the top of each Frittata. Turn each of the large saute pans with the sausage and veggies on medium heat and pour half the egg mixture into each. Watch the pans closely using a spatula scraping the bottom of the pan with everything in it to mix all the ingredients up throughout. As the eggs start to set keep slowly scraping the mixture around until it’s almost at a very, very soft scrambled stage, and you have brought most of the uncooked eggs to the top. Sprinkle the reserved cheese on top of each one. Then in a pre-heated 350 degree oven put your oven safe saute pans in for about 25 minutes or so or until you see that the eggs have pulled away from the sides of the saute pan, and the top is a nice golden brown. Touch the top of each Frittata and if it feels spongy and springs back it should be done. Set them on top of the stove until they cool somewhat. Take your spatula and run it around the outside to loosen up the Frittata. Take a peek of the underside lifting carefully with your spatula and it should also be a golden brown. At this point they will slide right out of the pan and onto a serving plate. Finely chop some Italian parsley and sprinkle over each one with a little basil.ImageImageImageImageImageImageImageImageImageImageImageImageImage

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Italian Sausage And Zucchini Hash

This is one of those recipes that work really well when its cold out. I poached Italian sausage in chicken stock so I could get a good head start on the cooking process. I poached them for around 30 minutes, then I took them out and browned the outside of the sausages for extra flavor (I saved the fat from the pan to cook my potatoes in) and set them aside while I got everything else ready.

When I make hash of any kind I choose the veggies that I think go best with that protein. I used red, yellow, orange bells peppers, 3 diced zucchinis, a Fresno pepper, onion, garlic, peeled, 1 inch diced potatoes,1/2 a package of frozen corn. and of course kosher salt and pepper. Now when I saute the veggies I start with the onions and garlic, and finish with the zucchini and last, the frozen corn.

For the potatoes I added 2 tablespoons of unsalted butter to the fat that I reserved from the sausages. When this melted I threw in the potatoes and 2 tablespoons of dried oregano, and some salt and pepper and let those cook through and get brown and crispy on all sides.

While this was happening I diced and sauteed all my veggies ( I also added 2 tablespoons of tomato paste so it melts in with the onion and garlic) in another large saute pan allowing them all to get nice and tender. I sliced my sausage on the bias and added them to the veggie mixture tossing them through while the veggies were still cooking on a low heat. At this point. I stir in the potatoes gently so they don’t loose their shape. That’s it, the hash is done.ImageImageImageImageImage

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