Sausages Al Vino

Sausages Al Vino

Sausages Al Vino with Red and Green Grapes


2.5 pounds of seedless red and green grapes
1 tablespoon olive oil
8 Italian-style sausages
1 cup dry red wine

Preheat oven to 250F. Roast one cup of each color of grapes on a baking sheet, turning frequently until they have shriveled and caramelized into home-made raisins. This could take between one and three hours depending on how juicy your grapes are. This can be done ahead.

Puree one cup of each color of grapes in a food processor. Extract juice from the puree using a sieve, which should give you about a cup of juice. Set aside.

In a large pan, heat olive oil over medium heat. Add the sausages and brown on all sides. Don’t let your pan get too hot or the sausages will burst. Once the sausages have browned, add in the grape juice and poach the sausages for about ten minutes or so. Add in the grapes and continue to poach until the grapes are soft, but not mushy. The sausages should have an internal temperature of 165F.

Remove sausages and grapes with a slotted spoon to a plate and tent with foil to keep them warm. Add the red wine to the remaining liquid and reduce until about a quarter cup or so (should take about ten minutes). Serve sausages on a bed of mashed potatoes with the poached grapes. Sprinkle with the roasted grapes and then drizzle with the wine reduction.

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