Have you ever cooked with grapes?? I have never done if before seeing this recipe…
This recipe is adapted from Johanne Kileen, owner of Al Forno in Providence Rhode Island. I saw this on Ina Garten’s TV show Barefoot Contessa. I have never been to Al Forno, or to Rhode Island for that matter, but I have always been a fan of Johanne’s recipes. She’s also the inspiration for the Baked Pasta and 4 cheeses recipe here.
I had never cooked grapes before, but given my appreciation for Johanne’s cooking I was willing to try this blindly. I adapted this recipe to make it vegetarian and also to make it for just one person. But it is very easily made for 2 or more by simply multiplying the ingredients to the amount of people eating.
ROASTED VEGETARIAN SAUSAGES AND GRAPES
1 vegetarian sausage – I use Field Roast Smoked Apple Sage Vegan Sausages 1 tbs butter 2 cups of seedless grapes – I have used green and/or red grapes for this recipe 2 tbs pineapple juice 1 tbs balsamic vinegar
- Preheat the oven to 500 degrees.
- Slit the sausages down the middle on the long side, creating 2 long halves of sausages. Take some of the butter and slather the sausages halves with it. This will add some moisture to the vegetarian sausages, which tend to be on the dry side.
- In a small roasting pan, add the grapes, remaining butter, sausages halves and pineapple juice. Nestle the sausages in between the grapes. Place in oven and roast for about 20-25 minutes, checking it once in a while and flipping the sausages if they get too browned on one side.
- After 20-25 minutes have elapsed, add the balsamic vinegar. Cook for an additional 5 minutes, allowing the vinegar and juices to reduce until they are thick and syrupy.
- Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
The original recipe calls for crusty bread too as an alternative to serve alongside this dish. I have always eaten it with mashed potatoes and it is sublime!!!
KarmaFree Cooking 