Len's Recipe of the Month - April 2024

 

Oh, no, I didn't.  Oh, yes, I did.  I figured out a dish to use Italian sausage without using peppers and onions.   Okay, this has one onion.

I've been seeing this recipe on-line recently and I was intrigued to attempt this rustic Italian dish.

Sausage, onion, and....grapes.   Yep, grapes.  You wind up with this wonderfully sweet yet satisfying concoction.   And if you mix in some hot links, the savory-ness will go off the chart.

First off, melt a stick of butter in an oven-safe pan and Dutch oven.  Slice one sweet onion and let it get happy with the butter for five minutes on medium heat.

Add four to six Italian sausage links...whichever one you like better.  Now some on-line chefs say to parboil the sausage first to render the fat out first.   But, if you go to a good butcher and get decent meat product, this is unnecessary.  Nestle the sausage with the onion and let them brown for about ten minutes.  You might need to deglaze the concoction with some wine at this point.

Now add two plus cups of seedless grapes.  I used just red, but you can mix and match.  Surround the sausage and the onion with the grapes and put into a pre-heated oven with the temperature at 425.  Cook uncovered for about a half hour.

Remove the dish and drizzle with some balsamic vinegar and serve.

A wonderful variation on one of my favorite dishes.  Enjoy.

Dinner last night:  Chicken salad.