Winemaker's Sausages

Winemaker's Sausages

Mar 24, 2020Archetype Themes Collaborator

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!

Winemaker's Sausages


  • 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)
  • Rosemary
  • 2 cups of Sangiovese wine
  • Salt
  • Fresh Ground pepper


  1. Mix all grapes together in one bowl making sure all stems have been removed
  2. Coat the grapes with Extra Virgin Olive Oil
  3. Add salt and pepper to taste and rosemary and then set grapes aside
  4. In a roasting pan, brown the sausage on the stove top over medium heat for 5 minutes on each side
  5. Use the Sangiovese wine to deglaze the pan
  6. Put the pan with the sausages into a 400 degree oven for approximately 5 minutes
  7. Now add the grapes to the pan with the sausages and return to the oven
  8. Cook until grapes are plump (and sausages are cooked through, of course), just about starting to burst
  9. 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. 
Buon Appetito!

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