Sausages make a quick, easy, delicious and affordable weekday dish. Pick all you need up on your way home from work, toss it all in one pan, roast, and dinner is ready. You’ll have time to walk the dog, take a shower and set the table all in the time it takes to cook.
Serves 6
1 lg. onion, thinly sliced in half rounds
3 celery stalks, finely chopped
Kosher or sea salt
Freshly ground black pepper
Good olive oil
10-12 good-quality mild Italian pork sausages
2 cups seedless red grapes
2-3 bay leaves or 2-3 sprigs fresh thyme
1 cup red wine
1/4 cup aged balsamic glaze, vin cotto or saba (a grape must)
Preheat oven to 375 degrees. Place onion and celery in bottom of an ovenproof baking dish or pan (the sausages and the grapes will need to fit in one layer). Season with salt and pepper. Add a couple of tablespoons of olive oil. Toss. Lay sausages and grapes on top, crushing several of the grapes so that they release their juices while cooking. Tuck in bay leaves or thyme. Season once again with salt and pepper and drizzle a little more olive oil over the dish. Mix wine with the balsamic glaze (or vin cotto or saba) and pour over everything.
Roast for 50 minutes, turning the sausages at the halfway point so that they brown on both sides. Serve with rice.
Total Cost = $18.60
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