I know that roasting pork and grapes isn’t something we might usually do for dinner but go ahead and trust me when I tell you that the combination is somehow magical. The flavors of the sausage and grapes meld together to give you a savory, sweet, acidic and delicious dish that you never saw coming. The best part is that it takes five minutes of prep work before you finish it in the oven and yet the taste is complex and sophisticated enough to impress last minute guests.
A great italian sausage is packed full of fragrant and flavorful spices and seasonings and when you caramelize it in your pan, that flavor will seep out to mix with the grapes and the wine to make the easiest pan sauce you can imagine. At the same time, the liquid from the grapes will keep the sausage juicy and moist while its cooking. Its really a perfect complimentary relationship– they each give each other what they need. Like Big Boi and Andre 3000, each ingredient is wonderful on its own, but together they become better than the sum of their parts and produce perfection.
- 1 pound of sweet italian sausage links
- 2 cups of grapes
- 1 cup of white wine*
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of honey
- 2 sprigs of rosemary (or 1 teaspoon of dried rosemary)
- 3 cloves of garlic, crushed or cut in half.
- olive oil
- Preheat oven to 375 degrees
- Pour about a tablespoon of olive oil into an ovenproof or cast-iron skillet over high heat. When the pan is very hot, cook the sausage links for 5 minutes, turning once.
- Pour the wine into the pan and using a spatula or wooden spoon, scrape the drippings from the bottom of the pan. Add the grapes, garlic, honey, balsamic vinegar and rosemary. Stir the liquid together in the pan.
- Put the pan into the oven for 12-15 minutes, until the sausage is cooked through.
- When you remove from the oven, allow to stand for 5 minutes and be very careful since the grapes are scaldingly hot.
- Serve with polenta or mashed potatoes