Italian · Dinner
Roasted Sausages with Caramelized Grapes
Salsiccia e Uva al Forno
An Umbrian harvest-time roast of Italian sausages baked over a bed of red grapes with rosemary, garlic, and a splash of red wine, the grapes bursting and caramelising into a sweet-savoury pan sauce.
$$
5 minsPrep
30 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
625Calories
28gProtein
38gFat
48gCarbs
22gSugar
3gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Prick 4 Italian sausages with a fork. Cut 2 small red onions into thin wedges. Smash 6 garlic cloves. Measure out 600g seedless red grapes, 120ml red wine, 4 tbsp olive oil, 2 tbsp balsamic vinegar, salt, and pepper. Gather 4 rosemary sprigs and bread for serving.
2
Roast 1
Preheat oven to 200°C. In a large ovenproof skillet, toss grapes, onion wedges, garlic, and rosemary with 2 tbsp olive oil, salt, and pepper. Lay sausages on top, drizzle with remaining 2 tbsp oil. Roast 25 minutes at 200°C until sausages are golden brown on top.
3
Roast 2
Pour red wine and balsamic vinegar around the sausages. Stir grapes briefly to deglaze. Roast 10 minutes more at 200°C until grapes blister and burst, wine reduces to syrupy sauce, and sausages reach 70°C internally.
4
Rest
Remove skillet from oven and let rest 5 minutes. While sausages rest, toast bread in a dry skillet 2 minutes per side until charred, or warm polenta.
5
Plate
Discard rosemary stems. Arrange sausages on plates with caramelised grapes, onion, and pan sauce. Serve with toasted bread or polenta to mop up the juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) Italian sausage
- 600g (21.2 oz) seedless red grapes
- 2 small red onions
- 6 garlic cloves
- 4 sprigs fresh rosemary
- 120ml (1/2 cup) dry red wine
- 4 tbsp olive oil
- 2 tbsp aged balsamic vinegar
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 120g (4.2 oz) crusty country bread