This recipe is inspired by Barefoot Contessa's recipe of sausage and grapes. I've adapted it slightly and instead of using Italian sausages, I stuck to simple Cumberland sausages and added two teaspoons of honey and one teaspoon of mustard to the sausages and two onions, finely sliced. I roasted the sausages for around 30 minutes (my cooker isn't that good) then added the grapes, whole to the sausages alongside the chopped onions for a further 30 minutes. Once everything was cooked I drizzled the honey and mustard sauce over the sausages.
Here is how my dish turned out:
|Honey and mustard roasted sausages with grapes.|
The recipe given is the original un adapted version of this dish from Barefoot Contessa (and in American measurements and quicker than my method).
1 1/2 pounds sweet Italian pork sausages
1 1/2 pounds hot Italian pork sausages
3 tablespoon unsalted butter
2 1/2 pounds seedless grapes removed from the stems
1/2 cup balsamic vinegar.
Preheat the oven to 500 degrees (or gas mark 6)
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 roasting pan on top of the stove. Add the grapes and toss them to coat with butter. Transfer the sausages to the roasting pan, nestling them down in the grapes in one layer. Place in the oven and roast for 20-30 minutes, turning the sausages once, until they are browned and the grapes are tender.
Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover with the aluminium foil to keep them hot. Add the balsamic vinegar to the roasting pan and cook over a medium-high heat for 2 minutes to reduce the balsamic vinegar slightly. Pour over the sausages and grapes and serve hot.
I served my sausages with black peppered cheesy mash, but feel free to serve the sausages with jacket potatoes or even homemade chips.