It’s pretty rare that I get a request for a recipe around here that I haven’t made before. So when my husband asked me to make a “sausage grape thing” he had just saw in the New York Times I agreed without hesitation. As the primary “food person” in the house I find it overwhelming sometimes to keep coming up with fresh ideas. Don’t get me wrong, we totally have week long periods where we have the same Trader Joe’s pre-made meals over and over again. Sometimes life just gets the best of you and there isn’t time to make some amazing meal. Hell.. sometimes there isn’t even time to make a mediocre meal.
I’m working extra hard on my blog and content this year and since I am creating so much content lately, our food game has been on point. I’ve ate so many amazing things this year already. I can’t wait to share even more with you all! 🙂 As some of you know I have a Peloton addiction and I’ve been trying for most of my adult life to lose weight (who isn’t.. amiright?). Last year I lost about 40lbs and over the holidays and huge amounts of work pressure/stress I managed to gain almost 20lbs back. While a sausage recipe isn’t probably the best place to be talking about goals (LOL), be prepared for lots of healthier content from me.
Enough about me.. this recipe was freaking awesome. I did make a few modifications from the original recipe but overall its pretty close to what the New York Times posted. I would never think to roast sausages and grapes, but wow.. it was so good! I served ours over some polenta and that was a good call! Of course you could serve it over greens, or eat is just as is if you want to keep it on the lighter side! Make sure to tag me on Instagram if you try this one out! @ohwhatthefork
Until tomorrow –
Roasted Sausages and Grapes
A hearty yet fresh dish complete with roasted Sausages, Spanish Onions and Red Grapes served over creamy Polenta.
- 1 large Spanish onion thinly sliced
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt plus more to taste
- 4 cups seedless red grapes 1 1/4 pounds, destemmed
- 1 pound any sausages poked all over with a fork
- 2 cups water
- 1/2 cup Polenta or coarse ground cornmeal
- 1 tbsp butter
- ½ cup parsley coarsely chopped
- 2 tablespoons chopped chives
- 2 teaspoons rice vinegar or sherry vinegar plus more to taste
- Parmesan for topping
Heat oven to 450 degrees. Add two cups of water to skillet and bring to a boil.
Add polenta or cornmeal to boiling water and simmer on low heat for about 25 minutes. Salt to your liking once cooked.
Meanwhile, on a large baking sheet, toss together onion slices, 2 tablespoons oil and salt, 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.
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.
Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
Transfer sausages to a platter or to individual plates. Add the polenta and top with sausages, grapes, onion, fresh parsley and Parmesan.
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.
Original recipe at the NYT here