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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. The perfect harmony of savory and sweet flavors. Let’s get started.

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Tuscan Style Roasted Sausage And Grapes (1)

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Tuscan Style Roasted Sausage And Grapes (9)

Sweet Italian Sausage (3)

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

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Tuscan Style Roasted Sausage And Grapes (4)

Tuscan Style Roasted Sausage And Grapes (8)

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Onions and Peppers

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Tuscan Style Roasted Sausage And Grapes (6)

Tuscan Style Roasted Sausage And Grapes (7)

Rosemary

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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 to 6 servings
Equipment: large 11 x 13 x 2 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 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

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 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 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 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 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 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:
Bring the baking dish right to the table Set on a using a trivet. Serve hot and family-style.

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Sausage And Zucchini Hash

Italian Sausage And Zucchini Hash

Sausage And Zucchini Hash is a great way to use up any vegetables you may have lying around in the refrigerator.

Sweet Italian Sausage

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Cast Iron Grill Press

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Onions

Flat Leaf Italian Parsley

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Olive Oil

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Prep Time: 10 minutes (prep the vegetables while the sausage is poaching)
Cook Time: 50 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, 10-inch non-stick sauté pan, chef’s knife, grill-press, indoor grill pan, 6-quart saucepan

Ingredients:
1 pound (5 links) of sweet Italian sausage
1 1/2 cup of chicken stock (or broth), unsalted
2 1/2 cups of store-bought Simply Potatoes, diced potatoes
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
1 onion, diced
2 tablespoons of tomato paste
2 garlic cloves, thinly sliced
1 Fresno chili, seeded and minced
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups of zucchini, sliced into half-moons and quartered
1 1/4 cups of frozen corn, thawed
2 tablespoons of Italian flat-leaf parsley, chopped fine for garnish
Fried eggs for the top, optional

Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking.  Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the stock up to a boil, reduce the heat and simmer poaching for about 10 minutes, turning them, once, halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.

In the meantime, prep all the vegetables for the hash. Transfer the prepared vegetables to a large platter. Set aside.

Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias.

Before cooking the diced potatoes, transfer them to a plate lined with a paper towel. Using another paper towel, pat the potatoes dry to absorb any moisture.

In a non-stick sauté pan over medium heat melt the butter with 1 tablespoon of olive oil. Add the diced potatoes, dried oregano, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Stirring occasionally cook for 8 to 10 minutes until potatoes are golden brown and crisp on all sides. Set aside.

In a large sauté pan over medium-high heat add 1 tablespoon of olive oil. Add tomato paste, minced Fresno chili, and diced onions. Stir and cook until onions start to soften, 2 to 3 minutes. Add the diced bell peppers and zucchini, stir to combine. Continue cooking, stirring occasionally, for another 3 to 5 minutes. Add the sliced garlic, stir to combine.

Next, reduce the heat to medium (lower if necessary) add the corn, cooked potatoes, and sliced sausage, stirring occasionally continue to cook for another 10 to 15 minutes until sausage is no longer pink and cooked through.

Serve hot.

There you have it my Sausage And Zucchini Hash.

 

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