Your house will smell amazing in no time!
This Summer when I was on the Cape I saw Martha Stewart make a recipe which included Roasted Grapes. Hers was a delicious Farro Salad which I intend to try. She raved about the roasted grapes and I immediately found the idea intriguing. I tried these out with a baked Halibut and they were yummy. Today, as it rained and then turned a lot cooler, I thought of the idea of trying to concoct my own version of them with Italian Sausages – in a one dish meal with roasted potatoes, shallots, garlic and lots of herbs. I thought, what could be bad about this dish – the intense sweetness of the roasted grapes complimented with lots of savories. This is not a unique idea – there are a few versions online. But, this is my own.
Have a big green salad and a crusty baguette and a nice glass of Pinot Noir and dinner is in the oven in 5 minutes and on the table in an hour and 15 or so. If you don’t want to do the sausages, try a pork tenderloin or a roast loin of pork. Any way, I think this is a great entrée for a cold evening.
SAUSAGES WITH ROASTED GRAPES
one pound Italian Sweet Sausage (or hot)*
3 cups red seedless grapes, washed
2 medium shallots sliced,
10 small yukon gold or red bliss potatoes, cut into quarters, depending on size,
2 large garlic cloves sliced 1 large branch of fresh rosemary, taken off the stem,
10 stems fresh thyme,
salt and pepper and extra virgin olive oil.
Preheat oven to 400F. In a large baking dish or au gratin dish, arrange sausages around in a spread out fashion. Add the potatoes. Sprinkle the grapes, shallots, garlic, rosemary and thyme all over. Season with salt and freshly ground black pepper (and/or some red pepper flakes). Drizzle extra virgin olive oil over all. Cover the dish with aluminum foil and bake covered for 35 minutes. Remove foil and bake an additional 35-45 minutes or until sausages and potatoes are cooked through and browned.
* try to get a very good sausage, preferably flavored with fennel and watch out for supermarket brands, some of which contain corn syrup!!!! READ YOUR LABELS
Incidentally, I think this is an extremely versatile dish. Next time I am definitely adding some sliced fresh fennel bulb. Also, I would do this same preparation with plums, figs, or any earthy fruit. Even peaches or pears would work, I think. Be creative and have fun!
this is a very nice, inexpensive Pinot Noir to enjoy with this dish