Best 3 Roasted Sausages And Grapes Recipes

Gather your family around the dinner table for a delightful meal featuring roasted sausages and grapes. This easy-to-make dish combines juicy sausages with sweet and caramelized grapes for a perfect balance of flavors. With just a few ingredients, a handful of spices, and a touch of balsamic vinegar, you'll have a hearty and flavorful meal that's perfect for any occasion. Whether you're hosting a casual get-together or a special celebration, roasted sausages and grapes will surely be a hit.

Here are our top 3 tried and tested recipes!

ROASTED SAUSAGES WITH GRAPES AND ONIONS

Roasted Sausages With Grapes and Onions image

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Steps:

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

ROASTED SAUSAGES AND GRAPES

Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

Steps:

Preheat the oven to 500 degrees.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan, add the grapes, 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 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 the sausages have browned, 20 to 25 minutes.
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, 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.

ROASTED SAUSAGES WITH GRAPES AND ONIONS

Roasted Sausages With Grapes and Onions image

Categories Grape Pork Casserole/Gratin Dinner Roast

Number Of Ingredients 10

Ingredients

1 spanish onion, sliced
4 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/4 pounds seedless red grapes
1 teaspoon coriander
1 pound sausages
1/2 cup parsley, chopped
2 tablespoons chives, chopped
2 teaspoons rice or sherry vinegar

Steps:

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Important Safety and Time-Saving Suggestions

- Follow the recipe's cooking temperature and time exactly. The meat must reach a specific internal temperature of 165 degrees Fahrenheit. - This recipe should be made in two batches if you only have a small skillet. Overcrowding the pan will cause the heat to drop, resulting in steamed rather than browned sausages. - Grapes should be added after the sausages have been removed from the pan to avoid becoming burnt. - Cook the sausages over medium heat, stirring often, for optimum results. - Use seedless red grapes for this recipe so that they can be easily added whole. - If you don't have red wine, you can use an equivalent amount of white wine, apple cider, or a mixture of balsamic vinegar. - To save time, you can cook the sausages ahead of time and re-crisp them before serving. - To make this recipe more vibrant, add a handful of fresh herbs, such as thyme, oregano, or basil. - To make a low-carb version of this dish, serve the sausages without the grapes or use a low-sugar wine.

Conclusion

This recipe for grapes and sausages is a simple yet delicious dish perfect for a quick and easy meal. It can be served as an appetizer, main course, or with a side of rice, roasted sweet peppers, or mashed sweet or white sweet or white sweet or white sweet or white sweet or white sweet or white or mashed sweet or white sweet or white or mashed sweet or white sweet or white white or mashed white sweet or white white or mashed Arugula and Goat Cheese Salad. The combination of sweet and salty flavors is sure to please everyone at your table.