Roasted Sausages with Grapes Recipe
In many cultures, wine has had a long history of being a staple at the dinner table. I couldn't imagine a plate of fresh pasta without a nice glass of red wine. Wine doesn't have to be expensive. Drink what you like!
This Sunday Supper, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you! We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines. Since 1979, Schlossadler Wines has been importing fine wines from family
owned vineyards and bringing it right to your doorstep. I love the
fact that Schlossadler International Wines imports from small family vineyards.
What a beautiful selection of wines chosen by Schlossadler International Wines for their Labor Day Wine Club Shipment.
2006 H.O. Becker, Kerner Auslese, Rheinhessen,
2010 Kotuku Winery, Sauvignon Blanc, Marlborough.
2010 Ernst Holler, Blaufrankisch, Burgenland,
ENOFYLZ paired my dish with 2010 Ernst Holler, Blaufrankisch, Burgenland.
- Roasted Sausages and Grapes
- 2 lbs. Italian sausage (hot or sweet or a mixture of both)
- I used the hot sausage
- 3 tbsp. unsalted butter
- 4 cloves garlic, sliced
- 4 cups red or green seedless grapes, stems removed
- 2 to 4 Tbsp. dry red or white wine
- I used Pinot Grigio and all green grapes
- 3 Tbsp. balsamic vinegar
Preheat oven to 475 degrees F.
Parboil the sausages in water to cover for 6 to 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan. Add the garlic. When the garlic starts to sizzle, add the grapes and toss to coat. Over medium-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 roasting pan 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 sausages have browned, 25 to 30 minutes.
Place the roasting plan on top of the stove over a medium-high heat and add the balsamic vinegar. Allow the vinegar and juices to reduce until they are thick and syrupy.
Serve with fresh Foccaccia or Ciabatta bread.
This was such a delicious combination with the hot sausage.
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event. We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET. We will be sharing these amazing recipes with you all day!
But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
~Adapted from J. Killeen