Roasted Italian Sausage And Grapes
Equipment
- 1 baking dish 9 x 13 x 2-inch
- 1 chef's knife
- 1 cutting board
- 1 cutting board Meat-safe
Instructions
- Instructions for the Potatoes: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 to a large pot, and 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.Instructions for the Italian Sausage: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 12-15 minutes.The parboiled sausages and potatoes should be done around the same time.Preheat oven to 500°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 on to 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, and 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 25-30 minutes. Turning the sausage links halfway through the cooking process. This allows for both sides to brown 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.Instructions for the 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 the heat to medium-high, whisking occasionally, and cook, allowing the vinegar and juices to reduce and become thick and syrupy for 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.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) Cooking times may vary slightly.