This hearty dish roasts the grapes until they collapse into a thick, jam-like mixture. Red seedless varieties are the best choice. Season with a simple balsamic sauce and serve with a side of mashed garlicky potatoes.
- 3 pounds pork sausage, hot, sweet or a combination
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 6 cups red seedless grapes, stemmed
- 1/4 cup balsamic vinegar
Bring a large stockpot filled with water to a boil. Pierce the casings of the sausage with the tip of a knife and place them in the boiling water. Boil gently for 10 minutes. Remove from the water and set aside.
Preheat the oven to 450 degrees. Place a large, heavy bottomed roasting pan over medium low heat. Add the butter and olive oil. When the butter has melted, add the grapes and toss to coat. Remove from the heat. Arrange the sausages among the grapes, pushing them down into the pan.
Roast for 25 to 30 minutes until the sausages are browned and the grapes are soft and have collapsed. Using a slotted spoon, transfer the sausages and grapes to a warm serving platter.
Place the roasting pan over medium heat and add the vinegar, scraping the bottom of the pan to loosen the browned bits. Let the mixture boil until it is thick and syrupy and reduced by half. Pour over the grapes and sausages and serve immediately.
Makes 6 servings.
Photo by Jodi Miller