|4||links homemade sweet pork sausage (I have used chicken sausage in a pinch, as well)|
|¾ – 1lb||seedless organic red grapes|
|1||red onion, preferbly organic, finely sliced|
|2 T.||olive oil|
|1 T.||balsamic vinegar|
1. Preheat the oven to 475.
2. Cook the sausages in a skillet until cooked through. Do not wash skillet, you will use it later.
3. Wash and dry the grapes, toss them with the olive oil and place them in a 13×9 pan so that they fully cover the bottom in one layer.
4. Finely slice the red onion and scatter it among the grapes in the pan.
5. Lay the sausages on top of the grapes and onions.
6. Roast at 475 for 20-25 minutes, turning sausages once halfway through.
7. After roasting remove sausages and put them on serving plates.
8. Pour grapes and onions back into the skillet that the sausage was cooked in. Stir the grapes and onions until the juices start to thicken up and get syrupy. Add a dash of salt and pepper to taste.
9. When the grape juices are syrupy add the balsamic vinegar and give it a swirl to incorporate, pour the mixture over the sausages and serve.
The beauty of this recipe is the ease of the preparation. It is almost impossible to screw up. Feel free to experiment with additional seasonings as well, some people like to use rosemary in their sausage preparation and I think other herbs might taste good, too. Also, I have used chicken sausage before and the dish still tastes delicious.
The prep time for this recipe is about 10 minutes, then the roasting time is about 25. The sauce is simple as well, so you can easily have dinner on the table in about 45 minutes. But, it is less if you take the time to prepare your pan of grapes and onions ahead of time.
This is a family favorite for many reasons, not the least of which is the salty sweet taste. It is not too strong for a toddler’s palate, but is complex enough for an adult.
Printed from: http://www.thenaptimechef.com/2009/04/napping-with-april-showers/