Sausage and Grapes with Mashed

This is my first post since the COVID-19 crisis began and we’re all inundated with news and opinion. So this is a comfort dish from–of all places–Italy, where they know how to create great flavour blends from the most unlikely combinations. I’ve posted the recipe before but during these difficult times, this is a meal that anyone can make, quickly and easily. I’ve had it twice during quarantine and it’s been a delight to the senses. I assure you, if you’ve never placed a slice of italian sausage and a grape on the same fork, then you haven’t tasted heaven! Try it… you’ll be making it regularly, I guarantee you! Stay safe, stay healthy, stay nourished!

INGREDIENTS

1 Italian sausage per person (mild or spicy. Can substitute an English banger)
2 cups seedless red grapes (substitute black, but never green: that’s for chicken dishes)
2 tbsp butter
2 tbsp balsamic vinegar
2 tbsp chopped parsley

METHOD

Place butter in oven-proof pan and place in oven for 2 min.
Take out pan and put grapes into pan. Mix grapes with butter.
Pre-boil sausages for at least 3 minutes
Place sausages beside grapes in pan.
Place pan in oven at 450 degrees for 8 minutes
Turn sausages over and mix up grapes. Turn heat to broil for 3 minutes.
Take grapes and sausages out of pan and place on a warm plate.
Don’t clean the pan but pour balsamic in, place on burner and heat for 1 minute, till simmering. (Don’t let it boil and burn)
Place grapes and sausage on plate and pour balsamic sauce over both. Sprinkle chopped parsley atop.

Serve with mashed potatoes and creamed corn (and a nice, deep, dark red wine!)

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

 

 

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