Family friendly

Vineyard sausages with grapes

Name: Vineyard sausages with grapes
Yield: 4
Ingredients: 750g firm, ripe green grapes; 1kg thin Italian-style pork sausages; 1 tablespoon olive oil; 2 tablespoons dry white wine; 2 tablespoons flat-leaf parsley leaves; Crusty bread, to serve

1 rating

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Treat yourself with this succulent sausage dish and a glass of matured Italian wine. "When the grapes hit the pan, they ooze warm juice that coats the pork sausages." - Jill Dupleix

750g firm, ripe green grapes
1kg thin Italian-style pork sausages
1 tablespoon olive oil
2 tablespoons dry white wine
2 tablespoons flat-leaf parsley leaves
Crusty bread, to serve

Method

1.

Wash and dry the grapes, then remove them from their stalks.
2.

Prick the pork sausages well. Heat the olive oil in a large frypan over medium heat and then add the sausages. Pan-fry slowly, turning them every couple of minutes, until they are well-browned and firm.
3.

Drain off half the oil if it seems an excessive amount.
4.

Add the grapes, and season with sea salt and freshly ground black pepper. Cook gently for a few minutes, until most of the grapes split and release their juice. Shake the pan occasionally to coat the sausages in the grape juice. Add the white wine and shake again.
5.

Pile the sausages onto a warm serving platter and top with the warmed grapes. Drizzle with the remaining pan juices and scatter with parsley leaves. Serve with crusty bread.