Roasted Sausage and Grapes (Printable Version)

Italian sausages roasted with sweet grapes and red onions, finished with fresh rosemary for elegant comfort food.

# What You Need:

→ Meats

01 - 1 lb Italian sausages, mild or spicy

→ Produce

02 - 3 cups seedless red grapes, washed
03 - 1 medium red onion, cut into wedges

→ Pantry

04 - 2 tablespoons olive oil

→ Seasoning

05 - 1 tablespoon fresh rosemary leaves
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt

# Directions:

01 - Set oven to 425°F
02 - In a large baking dish, combine grapes, red onion wedges, olive oil, rosemary, salt, and pepper. Toss until evenly coated
03 - Nestle sausages among the grapes and onions in the baking dish
04 - Roast for 25-30 minutes, flipping sausages halfway through, until sausages are browned and cooked through and grapes are caramelized
05 - Transfer to serving plate and spoon roasted grapes and onions over sausages. Serve hot

# Expert Tips:

01 -
  • It looks like you labored for hours, but you literally toss everything on a pan and walk away.
  • The grapes burst and mingle with the sausage drippings, creating a sauce that needs no extra effort.
  • It works for a weeknight dinner or when your in-laws surprise you with a visit.
02 -
  • Don't use green grapes, they don't caramelize the same way and the flavor ends up flat and vegetal.
  • If your sausages are pre-cooked, cut the roasting time by 10 minutes or they'll dry out and turn rubbery.
  • Let the grapes really crowd the pan, they shrink as they roast and you want enough to create that saucy situation.
03 -
  • Use a rimmed sheet pan instead of a baking dish so the grapes have room to caramelize instead of stewing in their own juice.
  • If the sausages are browning too fast, tent the pan loosely with foil for the last 10 minutes to let them finish cooking without burning.
  • Warm your serving platter in the oven for a minute before plating, it keeps everything hot while you're convincing people to come to the table.
Go Back