Are you interested in a recipe that is so easy that you could make it for a weeknight meal but so fancy tasting and looking that you could serve it to company? This is the dish for you! My cooking club tested some recipes from Molly Stevens cookbook All About Braising. The cookbook is a winner as is this recipe.
Sausages and Grapes in Red Wine
1 lb whole seedless red or purple grapes (use red or purple
plums in summer)
1 ¾ to 2 lbs sweet Italian sausages with or without fennel
seed (prick holes in several places)
1 T olive oil
1 lg shallot minced
2 garlic cloves, minced
½ t dried rubbed sage
coarse salt and freshly ground pepper
pinch of sugar if needed (usually only needed if you use
plums)
2/3 c light fruity red wine like Pinot Noir
Heat oil in a pan and brown the sausages on three sides for
about 10-12 minutes. Turn with tongs and remove from heat when nice medium
brown crust has formed on them. Set aside.
Pour off all oil except 1 T and add shallot, browning for 1
minute. Add garlic and sage, stirring for about 30 seconds. Add the grapes
(leave a few of the stems on because it looks nice). Season with salt and
pepper. Stir and sauté until the juices of the grapes begin to sizzle, about 2
minutes.
Pour in wine and increase the heat to medium high and stir
scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes.
Add sausages back into pan, nestling them into the juices.
Cover and reduce heat to gentle simmer. Simmer for 25-30 minutes until sausage
juices run clear.
Transfer sausages and grapes to a platter with a slotted
spoon. And return braising liquid to the stove. Simmer to thicken for 3-5
minutes. Taste and adjust seasoning with salt and pepper. Then pour over the
sausages and grapes. Serve with polenta or sautéed potatoes and crusty bread
with simple salad.
