These pork sausages with roasted grapes are a traditional Umbrian dish that juxtaposes rich sausage with sweet grapes.
This Umbrian comfort food is traditionally made during autumn when grapes are in abundance. In the traditional recipe, the grapes are cooked in a cast-iron skillet on the stovetop alongside the sausages, although here the grapes are roasted separately on a baking sheet, which concentrates and intensifies the flavor. Whatever way you cook the sausages and grapes, it’s a lovely dish, especially when served alongside the traditional polenta. Originally published November 22, 2010.–Renee Schettler Rossi
Pork Sausages with Roasted Grapes
- Quick Glance
- 10 M
- 35 M
- Serves 4
IngredientsEmail Grocery List
If you would like to cook the grapes in the pan alongside the pork sausages, add them to the skillet when the sausage cooking water has evaporated. Proceed as directed for the remainder of the cooking time.
*What Kind Of Grapes To Use In This Recipe
- As anyone who drinks wine knows, a grape is most definitely not a grape is a grape is a grape. Although an open-minded mentality works quite nice in this recipe. It’s especially lovely when made with the large, robust black grapes available in fall, especially those found in Umbria, but it works just fine with plump domestic red grapes from California. To impart a little extra flavor, toss a sprig or two of fresh rosemary on the grapes after tossing them with the oil. Or you can pan-roast everything all together on the same baking sheet, rather than searing the sausage in a skillet, to let the flavors of the pork and the grapes mingle and meld.