Fresh sausage is the ultimate convenience food — it’s pre-seasoned and ready to cook. This recipe is incredibly elegant, but the sausage and minimal ingredients make it a cinch to pull off for last-minute guests.
Be sure to buy the best sausage since they provide most of the flavor. The juices from the pork seep out and baste the grapes and pearl onions until they are tender and savory. Traditionally this dish is finished with balsamic vinegar, but pomegranate molasses adds a pleasant sour tang, and the thick syrup coats the sausages and grapes beautifully. Serve with good bread, polenta or a simple green salad.
Roasted Sausages With Grapes and Pearl Onions
- 2 tablespoons olive oil, plus more for drizzling
- 6 fresh sweet Italian sausages (about 1 3/4 pounds or 700g)
- 1/2 cup (120ml) dry white wine
- 1 large bunch seedless red grapes (about 1 pound or 450g), washed and left on the vine
- 2 cups (200g) frozen pearl onions, thawed
- 3 sprigs fresh rosemary
- Kosher salt and pepper, to taste
Optional garnishes for serving
- Pomegranate molasses
- Flaky sea salt
- Warm focaccia bread
Preheat oven to 425°F (218ºC).
In a 12-inch ovenproof skillet (preferably cast iron), heat the olive oil until shimmering. Add the sausages and cook over moderately-high heat, turning, until browned on all sides, about 5 minutes. Add the wine and cook over moderate heat until slightly reduced, about 2 minutes. Add the grapes, pearl onions and rosemary. Drizzle with a little more olive oil and season with salt and pepper.
Transfer the skillet to the oven and bake for about 20 minutes or until the sausages are cooked through and the grapes and onions are tender. Let cool slightly, then drizzle with pomegranate molasses and more olive oil. Sprinkle with flaky sea salt and serve with warm focaccia bread.
Serves: 4 | Serving Size: 2 sausages
Nutrition (per serving): Calories: 405; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 38mg; Sodium: 839mg; Carbohydrate: 31g; Dietary Fiber: 3g; Sugar: 23g; Protein 22g