Roasted Sausages With Grapes And Onions Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Steps:

• Preheat oven to 500 degrees.
• Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
• Melt the butter in a large 12x15 roasting pan on top of the stove.
• Add the grapes and toss them to coat with butter.
• Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
• Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
• Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
• Pour over the sausages and grapes and serve hot.

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:

• Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook sausages, turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
• Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove excess. Add grapes, and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.

Steps:

• Preheat oven to 500°.
• Parboil the sausages in water to cover for 8 minutes, to rid them of excess fat.
• Melt the butter in a large roasting pan; add the grapes; toss to coat.
• With tongs, transfer the parboiled sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly.
• Roast in the oven, turning sausages once, until the grapes are soft and the sausages have browned, 20-25 minutes.
• With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
• Place the roasting pan on top of the stove over med-high heat and add the balsamic vinegar; scrape up any browned bits on the bottom of the roasting pan, and let the vinegar and juices reduce until they are thick and syrupy.
• Pour the sauce over the sausages and grapes; serve immediately.

Steps:

• Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
• Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.