Roasted Sausages With Grapes and Onions
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large Spanish onion, thinly sliced
- 4tablespoons extra-virgin olive oil
- ½teaspoon fine sea salt, plus more to taste
- ½teaspoon freshly ground black pepper
- 4cups seedless red grapes (1¼ pounds), destemmed
- 1teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
- 1pound any sausages, poked all over with a fork
- ½cup parsley, coarsely chopped
- 2tablespoons chopped chives
- 2teaspoons rice vinegar or sherry vinegar, plus more to taste
Nutritional analysis per serving (4 servings)
565 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 19 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
- Step 2
After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
- Step 3
Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
- Step 4
Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
- Step 5
Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.
Private Notes
Comments
Variation. Along with, or instead of, the sherry vinegar, add two or three tablespoons of actual dry or sweet sherry. For the adventurous, add a dash of cognac as well. The thirsty grapes and onions will take these right up. And they play very well with the browned sausage.
add mushrooms or leeks
I did halve the recipe. I also used a rimmed baking sheet that's half the size of a 13" x 18", and I think that was a mistake, as 425° and all the moisture from the grapes didn't let the sausages brown as much as in the picture, even with extra time. So, if you halve this, use the size of pan called for at 425° or a smaller pan at 450°.
Fabulous! Served with small roasted red potatoes
I forgot the vinegar altogether, and only had half the amount of grapes on hand...and I used cumin and black mustard seeds for the seeds portion, then I went with the fresh herbs I had on hand; cilantro, dill fronds, and mint. Also had a little whole-grain dijon mustard on the side, kind of like a condiment to the dish. The herbs really brightened the dish and overall, it was an easy, fairly quick and delicious dinner... and snack...maybe breakfast.
I made this almost as written using chicken and apple sausages, but I added chopped fennel bulb as someone suggested. I have a massive sweet tooth, and this was actually a little too sweet for me, so I will cut back on the grapes next time. The fennel might have helped cut the sweetness, but it was a little tougher than the rest of the ingredients, so I may not include it going forward.