Grape Picker's Sausages With Grapes, Thyme and Wine
"Serve this simple no-fuss rustic dish of grapes and sausages piping hot with mashed potatoes or fresh pasta, assorted cheeses, a good crusty baguette or peasant bread, and a bottle of wine (such as the year's new vintage Beaujolais Nouveau or Gamay Beaujolais)! I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage that is not highly seasoned will do (allow 1 or 2 sausages per person). I hope you enjoy. Notes: Grapes with sausages (or Salsiccia all'Uva in Italian) is typically served from large vats at Italian or French Vendange Autumnn Grape Harvest celebrations. Quite popular here in the Southern California Wine Country, as well. Viva la Vendange!"
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 8 best quality pork sausages (I use sweet and hot Italian sausages or local smoked chicken and apple sausage)
- 4 -6 cups fresh whole grapes, washed and patted dry with a towel (either red or green, or a mix of both)
- 1⁄2 cup extra virgin olive oil
- 1 1⁄2 cups white wine (or red wine, depending on which grapes you use)
- fresh thyme, to garnish
directions
- Heat the olive oil in a large casserole dish such as a Le Creuset or Dutch oven over medium-high heat. Add the grapes, crushing them slightly with the back of a large spoon. Cook and stir for a few minutes until some of the grapes just begin to collapse.
- Reduce heat to medium. Add the sausages, pricking them with a fork to help release the fat during cooking. Saute them briefly, then add the wine and simmer, but do not boil, until liquid is reduced by half, about 10 to 15 minutes. Garnish with fresh thyme.
- Serve piping hot with potatoes or pasta, assorted cheeses, a good crusty baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine!
- Viva la Vendange!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
