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
