Sunday, April 7, 2013

Roasted Breakfast Sausages and Grapes

It is Sunday and I like to think brunch on Sundays so here is a great brunch recipes.  Grapes are on sale this week at Fareways for 99 cents a pound.  Living in a small town, I guess I advertise for them a lot  for free don’t I?

2 pounds breakfast sausage with skins
3 tablespoons butter
5 cups seedless grapes
3 tablespoons balsamic vinegar
Fresh crusty bread of your choice

Preheat the oven to 400 degrees.

The original recipe calls for a red wine, but I think it is good without it.  Just use a nice balsamic vinegar of your choice.  It only called for 2 tablespoons of red wine if you wish to add it.

Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.

Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat (you would add the wine here).

Add the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned (about 20 minutes, 10 on each side).

Place the roasting pan on top of the stove over a medium heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy.

Pour the sauce over the sausages and grapes and serve immediately, accompany it with a nice toasted crusty bread you toasted under the broiler until browned.  Serve the toast with grape jelly on the side.  The toast is also good for soaking the juices from the sausage and grapes.  

Have a great Sunday brunch.  Be happy and may God bless you and yours.   

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