A dish traditionally made & served during the fall wine harvest season to feed friends & family after a day of working in the vineyard. A simple & flavorful main dish!
- Approximately a 3 lb bunch of seedless red, green (or mixed) table grapes (cleaned and removed from stems)
- Extra Virgin Olive Oil
- 1.5 lbs of Fresh sausage in casing (preferably with no fillers or flavoring)
- 2 cups of Sangiovese wine
- Fresh Ground pepper
- Mix all grapes together in one bowl making sure all stems have been removed
- Coat the grapes with Extra Virgin Olive Oil
- Add salt and pepper to taste and rosemary and then set grapes aside
- In a roasting pan, brown the sausage on the stove top over medium heat for 5 minutes on each side
- Use the Sangiovese wine to deglaze the pan
- Put the pan with the sausages into a 400 degree oven for approximately 5 minutes
- Now add the grapes to the pan with the sausages and return to the oven
- Cook until grapes are plump (and sausages are cooked through, of course), just about starting to burst
- Plating note: Easier to serve in a bowl than a plate and make sure you finish the dish with a scoop of the drippings in the roasting pan.