Vintner’s Sausages
This is a dish that is popular across central Italy when the grapes are being harvested and the workers need a dish that is easy to put together yet hearty. Luckily we can now find seedless graprs year round so I can make this dish whenever I get the craving. My husband and I developed a whole new appreciation for sausages after living in Umbria this past winter and I am always looking for new ways to prepare them.
Although this dish is simple to put together, the combination of the grapes cooked with the sausages is quite unique and certainly delicious. I served my sausages on top of creamy polents, but mashed potatoes would also be delicious. Choose seedless black or purple grapes and a good quality mild Italian sausage for best results.
Buon Appetito!
Deborah Mele
Vintner's Sausages
A traditional Tuscan recipe made during the grape harvest.
Ingredients
- 4 Tablespoons Olive Oil, Divided
- 1 Small Onion, Peeled And Coarsely Chopped
- 2 Celery Stalks, Chopped
- 8 Top Quality Mild Italian Sausages
- 8 Ounces Seedless Red Grapes
- Salt & Pepper
- 1/2 Cup Red Wine
Instructions
- In a frying oan, heat 2 tablespoons of the olive oil over medium heat and then cook the onion and celery, stirring often until tender, about 7 minutes.
- Preheat the oven to 375 degrees F, then place the onion and celery in the bottom of an oven-proof casserole, and lay the sausages on top.
- Place the grapes around the sausages, and season everything with salt and pepper.
- Drizzle with with the remaining olive oil and wine, and bake for 20 minutes.
- Turn the sausages, and then return to the oven and cook an additional 25 to 30 minutes.
- Serve hot on top of creamy polenta or mashed potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 11mgSodium: 232mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 4g
