Varying our recipes every day is a constant challenge to which we have to put effort on our part. That is why we prefer dishes with which we use few ingredients, that do not require much prior preparation, and that hardly stain anything, such as these baked sausages. With good fresh meat from the butcher shop, the delicious touch of roast grape and a fantastic rosemary scent, it’s a deliciously easy fall air recipe.
If you have never baked grapes for savory dishes, now is the time to do it, as they are exquisite and provide a aromatic juiciness that combines very well with meats and seasonal vegetables. In the recipe that we have followed, with small variations, they use italian sausageWe do not really know what it corresponds to in the United States, but we have decided to substitute white pork sausage.
It would probably also look great with spicy sausage or a leaner variant of chicken or turkey – as long as it’s real chicken, not 60% meat of dubious quality – even with some vegetarian equivalent. The important thing is that we hardly have to mix all the ingredients in a bowl and let the oven do its magic.
Preheat the oven to 200ºC. Wash and dry the grapes; separate the grains from the bunch. Wash and dry the rosemary if it is used fresh, and separate the leaves, chopping them a little. Peel the onion and cut into julienne strips or feathers, and arrange in an ovenproof dish.
Add the unpeeled garlic, the rosemary, the grapes, a splash of oil, the vinegar and season. Stir well so that everything is evenly distributed. Add the sausages or longanizas, separated from their strings, and slightly punctured to prevent them from exploding.
Bake at medium height for about 20 minutes. If you want them to be done homogeneously on both sides, turn the sausages carefully. Return to the oven and bake for another 10 minutes, or until golden brown and the grapes caramelized. The tray can be leveled up to slightly gratin at the end and give it a more toasty tone.
With what to accompany the baked sausages with grapes
To complete the plate between we can spare with a good bread that lets us flock the juices from the tray and take out all the sauce that those roasted grapes will give us. If we have leftover fruit, we can take it to the table to give a point of freshness that contrasts with the intensity of the roast. A good garnish can be potatoes also roasted in the oven, or better yet, vegetables such as carrots, pumpkin in salad or Brussels sprouts.
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