Monday, April 22, 2013

Roasted Sausages with Red Grapes

This recipe is called Roasted Sausages with Red Grapes, but I like to think of it as Orangette wins again.  It seems a little random, but it's so good.  Especially with potato/celery root puree and roasted broccoli.  This is a bit of a winter-time meal, but maybe you can sneak it in one more time before the weather turns for good, or save it for next winter.  I made this with some German venison beer sausage from the my dad's deer last fall, but Orangette advises that you can make this with any mild flavored chicken or pork sausage.

To make the potato/celery root puree, it's just like mashed potatoes, but with the addition of celery root.  You just peel and chop the celery root, and add it to the boiling water with the potatoes.  Once tender, drain, mash, and add milk/butter/salt/pepper to taste.  We also tend to just roast broccoli at 425 for 10-15 minutes, with some olive oil, salt/pepper, and maybe coriander, like this recipe, only without shrimp.

Also, this recipe scales easily.  I think I usually make it with 6 sausages, or whatever comes in a pack, and then just eat leftovers for lunches, or depending on how many people you're feeding for dinner.

Roasted Sausages with Red Grapes, originally from Orangette:

2 sausages
1/2 lb red seedless grapes
2 Tbsp olive oil
1 Tbsp balsamic vinegar

Preheat the oven to 475.  Brown the sausages on the stovetop, turning once, for about 4 minutes per side, or 8 total.  While the sausages are cooking, rinse and de-stem the grapes.
Once browned, place the sausages in a baking dish, dump the grapes on top, and sprinkle the olive oil over. Bake the dish for 25 minutes in your hot oven, turning the sausages once after about 15 minutes.
Remove from the oven, place the sausages aside, and dump the grapes and any juices into a small saucepan. Season with a pinch of salt and then cook over medium-high heat, stirring, until the juices are syrupy.  Remove from heat, stir in the vinegar, and then pour over the sausages.

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