Roasted Sausage with Grapes and Apple
This recipe my look familiar to you. Well it is . I posted it a week or so ago, but I have changed it some to meet Marks challenge. I will post the photos of it as soon as my son e-mails them to me. I cooked this yesterday at our D.O.G. in Talent, Oregon, And was revuied by all that were there. It get very high marks
Ingredients
- 1 pound Italian hot sausage
- 1 pound Italian sweet sausage
- 3 tablespoons unsalted butter
- 4 to 5 cups (1 1/2 pounds) red or green seedless grapes, stems removed
- 2 apples, diced, Granny Smith
- 1 Orange, zest only
- 8 to 10 mint, fine chopped
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Directions
Preheat a 12” deep Dutch oven to 500 degrees, with 18 charcoals on the bottom, and about 24 to 28 charcoals on top.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat, in a 12” Dutch oven, with 20 charcoals under it.
Melt the butter in the 12" deep, preheated oven, Add the grapes, apple and mint and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.Using tongs, transfer the parboiled sausages to the 12” deep oven and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. Remove the top heat from the oven. Using just the bottom heat, add the balsamic vinegar and orange zest. Scrape up any browned bits on the bottom of the oven, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
Wow! These look great!
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