Note by Phyllis Brown: This recipe was included in the book A Thousand Days in Tuscany by Marlena de Blasi. I enjoy reading about people living in other countries – Italy especially! It has been tweaked just a bit to suit my way of cooking. The first time I fixed this Ritchey couldn’t give praise enough. I thought perhaps he was a little prejudiced. Shortly after that his brothers and their wives came to the house for a meal and I tried it out on them. They proclaimed it very good. You can use any type grape – or mix them. The dark, sweet, black grapes were on sale so they were my choice. The infused olive oil gives not only such a good taste to the sausages and grapes, but the smell while cooking is fantastic!
Roasted Sausages and Grapes
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 teaspoon anise seed
- 1 teaspoon ground fennel
- 19 ounces Italian sausage
- 1 pound grapes, rinsed, and removed from the stems
- 1/2 cup red wine
In a small saucepan over low heat add the olive oil, rosemary, anise seeds, fennel and freshly ground black pepper. Stir well. Cover the pan and allow the oil to infuse for 15 minutes. Preheat oven to 400 degrees. In an ovenproof skillet or casserole dish brown the sausages in a little olive oil over medium heat. When browned, remove the skillet from the burner. Add the grapes. Pour the infused oil over the sausages and grapes and stir to coat well. Bake for 25 minutes, stirring occasionally so the sausages will crust and the grapes become plump. Remove skillet from oven and return to burner. Add the wine and cook for about 5 minutes. Enjoy!