Roasted Sausages and Grapes

January 28th, 2013

There are very few dishes that The Barefoot Contessa does not do well; foolproof recipes so to speak.  Her new cookbook Foolproof; recipes you can trust is a case in point.  One of the recipes she includes is this recipe for Roasted Sausages and Grapes.  The recipe comes from Al Forno, a restaurant in Providence, Rhode Island.  Al Forno is known for its wood-burning ovens and hardwood charcoal grills.  This is a dish I would cook in my fireplace in Lake Lure.

But unfortunately, or fortunately depending on your outlook, we are in Florida without a fireplace.  And fortunately this recipe can be cooked in a 500 degree oven. The  combination of sausages and grapes is a genius idea.  The following picture shows the sausages and grapes ready to go into the oven.

The roasted grapes make a sweet counterpoint to the spicy sausages.  The final touch is a balsamic vinegar reduction that brings it all together.  We absolutely loved this combination.

I served the sausages and grapes with creamy mashed potatoes and zucchini cakes.  This is an easy recipe and a satisfying winter meal.


1 1/2 pounds sweet Italian pork sausages
1 1/2 pounds hot Italian pork sausages
3 tablespoons unsalted butter
2 1/2 pounds seedless green grapes, removed from the stems
1/2 cup good balsamic vinegar

Preheat the oven to 500 degrees F.

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 with tongs, nestling them down in the grapes in one layer.  Place in the oven and roast for 20 to 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 with aluminum foil 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.

Printable recipe

7 responses to “Roasted Sausages and Grapes”

  1. Penny says:

    Yummy Penny! That sounds and looks so good. Yes, you are fortunate to be in Fl right now. We had an ice storm on Friday. Brrrr!

  2. Pondside says:

    This has Great Dane written all over it. I received Foolproof as a Christmas gift – hadn’t seen this recipe yet. Thank you!

  3. bellini says:

    Ina never fails me.

  4. Karen says:

    I’ve often wanted to roast grapes with meat, but never do think about it at the time. I’ve heard they are wonderful when roasted. One of these days…

  5. Lyla Fox says:

    You’re providing recipes for our stay here in AZ. I know the family will like it. Thanks for resurrecting this. I saw Ina make it and was intrigued, but not enough so to try it. This lovely entry is just the boost I need to get brave and produce this lovely combination of sweet and spicy. Thanks again and again.

  6. Susan says:

    I’ve never had grapes with sausages before but it looks delicious! I’m sure it would taste better made in the beautiful fireplace of yours 🙂 Can’t wait to try it!

  7. L.A. Brown says:

    Love this Penny, and I agree, I’ve never been disappointed in a Ina recipe. I want to get that new cookbook. It was the only cookbook in the top ten selling books last year. This recipe sounds like a wonderful combo of flavors. I have a veal chop and roasted grapes recipe that I adore, must try this one.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.