Sausage with grapes, while it might seem like a strange combination, is pretty traditionally Italian. And once you taste it, it makes perfect sense: the pork sausage is juicy and salty while the grapes are sweet and tart.
I've seen a few techniques for this recipe, but never this method from Rozanne Gold's Radically Simple. She takes a cup of grapes, blends them, and then strains out the juice to deglaze the pan.
It boosts the flavor considerably, and as the juices reduce with the fat from the sausages, they concentrate into a remarkable sauce. Even with the sprinkle of pine nuts and parsley, this recipe comes in at 5 ingredients, though I stretched it to six with a quick polenta to catch all the juices.
- Yield:4 servings
- Active time: 15
- Total time:25
- 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
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.
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.
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.
Serve with the pine nuts and parsley for garnish.