A truly hearty celebration dish for autumn, when harvested grapes are at their peak. Prepared with a good Italian fennel sausage and plated with stone-ground cornmeal polenta or creamy, cheesy grits that can capture the syrupy grape pan juices, this dish is quite easy to concoct, making it a perfect weeknight dinner.
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 large Italian pork or chicken sausages
- ½ cup low-sodium chicken broth
- 1 small red onion, chopped fine
- 1 pound seedless green grapes
- 2 sprigs fresh rosemary
- ½ cup dry white wine
Preparation
Preheat oven to 450°F.
Heat a large cast-iron or other heavy skillet over high heat. Add the olive oil and sausages; brown the sausages on both sides for about 5 minutes.
Add the broth, chopped onion, grapes and rosemary sprigs to the pan and put in the oven for 20 minutes, turning the sausage and grapes halfway through, until the sausages are cooked and the grapes begin to burst and caramelize. Remove only the sausages onto a serving dish.
In the same roasting pan, over medium-high heat on the stovetop, carefully pour in the wine, and stir until the wine is reduced, scraping up the browned bits at the bottom of the pan into the roasted grapes. Pour the thickened pan juices, along with the grapes, over the sausages.
