Fennel Sausage with Wrinkled Grapes and Grape Extract
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Fennel Sausage with Wrinkled Grapes and Grape Extract

About This Recipe

Yield:4 servings
Active time:15
Total time:25
This recipe appears in: Dinner Tonight: Fennel Sausage with Wrinkled Grapes and Grape Extract
Rated:

Ingredients

  • 2 tablespoons olive oil
  • 8 fennel sausages, about 1 1/2 − 2 pounds
  • 1 pound grapes, rinsed
  • 1/4 cup toasted pine nuts
  • Torn parsley, for garnish

Procedures

  1. 1

    In a large, heavy skillet, heat the olive oil over medium heat until shimmering. Add the sausages and cook, turning occasionally, until golden and thoroughly browned all over.

  2. 2

    In the meantime, puree 1 heaping cup of the grapes in a blender or small food processor. Press the puree through a strainer to collect the juice, then discard the pulp.

  3. 3

    Once the sausages are golden on all sides, add the grape juice and remaining grapes. Cook until the sausages are cooked through, then remove them to a platter and turn the heat to high. Reduce the sauce until sweet and rich and the grapes are collapsing.

  4. 4

    Serve with the pine nuts and parsley for garnish.

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