This is my take on an Umbrian recipe that I’ve been making for years. When I make it for guests they are always a little bit suspicious at first, but one or two bites in and they start raving about how good it is – even while they’re still chewing – which always makes me a little worried that they’re going to choke.
The traditional recipe calls for the grapes to be cooked – which is how I used to make it. However, it is ridiculously easy to overcook the grapes to the point where they burst, which I’ve done on more than one occasion. If that happens, you no longer have sausage and grapes, you have sausage and grape jelly which I find disgusting. So in this recipe we’re not going to cook the grapes, we’ll just warm them a little.
If you can, try using at least 3 different colored grapes which makes an awesome presentation. But that is just aesthetics, so don’t pass on this recipe if you can only get one color. It will still taste just as good.
Need This
2¼ pounds Italian sweet sausages (store brand is fine).
Grapes (red, green, black) – about 1 pound each.
Olive oil
Garlic (two large cloves) – chopped
Do This
Put the sausages into a large pot and cover them with clean cold water. Put a high heat under the pot and bring the water to a hard boil. Reduce the heat a little and allow the sausages to simmer for about 15 minutes.
Meanwhile, pluck the grapes off of the stems. Throw the grapes into a colander and give them a good rinse under clean cold water. Remove the grapes from the sink but Leave them in the colander.
Throw the water off of the boiled sausages. Gently pat the sausages dry with a paper towel.
Pour a couple glugs of olive oil into a large fry pan. Add the chopped garlic to the pan and put a medium heat under it. fry the garlic in the oil until it just starts to brown. Add the sausages to the pan with the garlic and oil and fry them, turning frequently and piercing each sausage with the tines of a fork. Fry until they take on a nice golden color.
Fill another large pot with water and a generous amount of salt (about 1/4 cup) and bring it to a rolling boil.
Remove the sausage from the pan and allow them to cool for about 10 minutes. When the sausages are cool enough to handle slice them cross wise into medallions (about 1/4 inch thick).
When the salt water is on a rolling boil put the grapes back into the sink. Slowly pour the boiling salt water over the grapes. This will warm the grapes but not cook them.
Mix together the grapes and the sausage medallions – mix well. Serve immediately.
Serves 4. My cost approx. $ 12.50 total – about $ 3.12 per serving.