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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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