Roasted Sausages With Grapes and Onions
You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.
- Serves: 4 persons
- 1large Spanish onion, thinly sliced
- 4tablespoons extra-virgin olive oil
- ½teaspoon fine sea salt, plus more to taste
- ½teaspoon freshly ground black pepper
- 4cups seedless red grapes (1 1/4 pounds), destemmed
- 1teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
- 1pound any sausages, poked all over with a fork
- ½cup parsley, coarsely chopped
- 2tablespoons chopped chives
- 2teaspoons rice vinegar or sherry vinegar, plus more to taste
Step 1Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
Step 2After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
Step 3Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
Step 4Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
Step 5Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.