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Serve this simple no-fuss rustic dish of grapes and sausages piping hot with mashed potatoes or fresh pasta, assorted cheeses, a good crusty baguette or peasant bread, and a bottle of wine (such as the year's new vintage Beaujolais Nouveau or Gamay Beaujolais)! I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage that is not highly seasoned will do (allow 1 or 2 sausages per person). I hope you enjoy. Notes: Grapes with sausages (or Salsiccia all'Uva in Italian) is typically served from large vats at Italian or French Vendange Autumnn Grape Harvest celebrations. Quite popular here in the Southern California Wine Country, as well. Viva la Vendange!
- 8 best quality pork sausages (I use sweet and hot Italian sausages or local smoked chicken and apple sausage)
- 4 -6 cups fresh whole grapes, washed and patted dry with a towel (either red or green, or a mix of both)
- 1⁄2 cup extra virgin olive oil
- 1 1⁄2 cups white wine (or red wine, depending on which grapes you use)
- fresh thyme, to garnish
- Heat the olive oil in a large casserole dish such as a Le Creuset or Dutch oven over medium-high heat. Add the grapes, crushing them slightly with the back of a large spoon. Cook and stir for a few minutes until some of the grapes just begin to collapse.
- Reduce heat to medium. Add the sausages, pricking them with a fork to help release the fat during cooking. Saute them briefly, then add the wine and simmer, but do not boil, until liquid is reduced by half, about 10 to 15 minutes. Garnish with fresh thyme.
- Serve piping hot with potatoes or pasta, assorted cheeses, a good crusty baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine!
- Viva la Vendange!