Alt Grain Porridge With Sausages And Grapes Recipes

Steps:

• Porridge:
• Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
• Sausages and grapes:
• While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
• Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
• Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.

Steps:

• Preheat the oven to 500 degrees.
• Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
• Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
• Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
• Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

Steps:

• 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.
• 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 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.
• 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.

Steps:

• Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.