Description
Ina Garten’s roasted sausage and grapes blend Italian culinary magic with simple, elegant preparation. Savory sausages caramelize alongside sweet roasted grapes, creating a rustic dish that delivers complex flavors in one effortless pan.
Ingredients
Scale
Meats:
- 1.5 pounds (680 grams) Italian hot sausage
- 1.5 pounds (680 grams) Italian sweet sausage
Fruits:
- 5 to 6 cups (2 pounds / 907 grams) red or green seedless grapes, stems removed
Seasonings and Additional Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter
- 2 to 4 tablespoons (30 to 60 milliliters) dry red wine, preferably Chianti
- 3 tablespoons (45 milliliters) balsamic vinegar
Serving:
- Fresh Foccaccia or Ciabatta bread, to serve
Instructions
- Preheat the oven to 500°F (260°C), ensuring the rack is positioned in the middle for even cooking.
- Fill a large pot with water and bring to a rolling boil. Carefully lower the sausages into the water and simmer for 8 minutes to render out excess fat and partially cook them.
- Select a large, oven-safe roasting pan and melt unsalted butter over medium heat. Gently tumble the grapes into the pan, coating them evenly with the melted butter to enhance their natural sweetness.
- Pour the wine into the pan, stirring continuously until the liquid reduces by approximately half, concentrating the flavors and creating a rich base for the dish.
- Using metal tongs, transfer the parboiled sausages into the roasting pan, nestling them among the grapes. Press them down gently to ensure even browning without scorching.
- Slide the roasting pan into the preheated oven and roast for 20 to 25 minutes. Rotate the sausages once midway through cooking to promote uniform caramelization and ensure the grapes become soft and slightly burst.
- Remove the pan from the oven and place it directly on the stovetop over medium-high heat, creating a dynamic cooking environment.
- Drizzle balsamic vinegar into the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom. Allow the vinegar and pan juices to simmer and reduce until they form a glossy, syrup-like consistency.
- Carefully transfer the sausages and caramelized grapes to a serving platter using a slotted spoon. Generously drizzle the thickened, aromatic sauce over the top. Serve immediately alongside crusty, fresh bread to soak up the delectable sauce.
Notes
- Prep ahead by parboiling sausages for 3-4 minutes, which helps drain excess fat and promotes even roasting.
- Select ripe, seedless grapes bursting with natural sweetness to create a delightful contrast with the savory sausage.
- Let red wine simmer and reduce by half, concentrating its rich flavors and adding depth to the entire dish.
- Toss grapes and sausages gently to ensure each piece gets coated with the caramelized wine reduction.
- Roast at high temperature around 425°F to create crispy sausage edges and beautifully caramelized grape surfaces.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg