Winemakers harvest sausage is a dish that is popular across central Italy, France and California. When the grapes are being harvested the workers need a dish that is easy to put together yet hearty. Luckily we can now find seedless grapes year round. And so now we can make this dish whenever get the craving. This recipe works well for spring, winter and fall. However it’s a comfort food year round. It is bursting with flavor, simplicity and comfort. Serve this with a simple salad and crusty bread to wow your family and guests. ALSO DON’T FORGET A GLASS OF YOUR FAVORITE WINE!
Winemakers Harvest Sausage
This is a dish that is popular across central Italy, France and California 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 grapes year round so I can make this dish whenever I get the craving.
Ingredients
- 4 tbsp olive oil extra virgin
- 1 ea yellow onion medium, course chop
- 2 ea celery stalk course chop
- 8 ea good quality Italian sausage sausage, mild, medium or spicy works
- 8 ounce seedless red grapes Seedless, black or green grapes will work
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- ½ cup red wine use a dry red wine you enjoy to drink
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.
- 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.
- 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.
How To Serve
- Serve hot on top of creamy polenta, riced mashed potatoes or risotto
Notes
