Monday, February 9, 2015

Pan Roasted Sausage and Grapes

Photo Courtesy of Richard Roselli
Sausage and grapes was an item on a recent menu that I created for a fundraising event to benefit my Frankie's foundation for childhood cancer. It was a beautiful time to a sold out crowd at the Yellow Hook Grille in Brooklyn, NY, and the air was filled with blessings and love toward our important cause. 

I was also humbled by the praise from our many guests as they enjoyed my selection of appetizers, entrees and desserts, and there were especially many requests for the sausage and grapes recipe! In that spirit, I am very pleased to share the how-to on this fantastic marriage of flavors. The spicy pork combined with the sweetness of the grapes and then tossed with a cool balsamic is an experience in itself. Enjoy!

3 tablespoons butter
1/8 teaspoon red pepper flakes
1 pound of Italian sweet sausage links
1 medium red onion, sliced

3 cups of large sweet green grapes

1/4 cup red wine
Kosher salt and crushed black pepper
1/3 cup balsamic vinegar 

Warm butter over medium heat in a large saute pan. Add red pepper flakes and allow to sizzle and flavor the butter. Lower heat and layer sausages in saute pan. Cover with lid. Allow to cook until nicely browned for about 30 minutes. Turn over once in between cooking. Remove sausages to a plate. Turn heat back up to medium, and add red onion and grapes to saute pan allowing to cook in the sausage drippings. Sprinkle in small amount of salt and pepper. Pour red wine to moisten grapes and red onions. Continue to cook until grapes start to pucker and release juices. On a cutting board, slice sausages on an angle and add back into saute pan. Stir all ingredients together well and slowly pour in balsamic vinegar evenly. Incorporate flavors for 2 more minutes. Serve warm.