When I saw this great recipe from Anna Rossi, I knew I just had to make it! I watch her Chef’s Pantry episodes every Friday and am glad I didn’t miss this one! I love watching her. She is so energetic, you just want to dig in and start cooking.
I will say, the combination of ingredients in this recipe did seem a little unusual, but after I watched her cook it, I knew I had to try it. All I have to say is HOOOOLY…. Holy delicious!
The flavors in this dish are so complimentary to each other! Sausage, fennel, fennel seed, onions, grapes, red wine and balsamic. Oh and don’t forget the fresh rosemary and thyme! On my first bite I loved it!
Rosemary
Thyme
Did I mention that this dish would be the last I would make with this season Rosemary? Last week the entire bush was green and today I went out and only a couple sprigs of green were left. And we have had unseasonably warm weather here in the Northeast! I guess its pretty good though to enjoy it all the way through the end of December. The thyme was still as green as could be though. Its the only herb left for the season. 
The grapes compliment the red wine, the fennel and fennel seed compliment the sausage, and well onions compliment everything.
And did I mention how easy this is to make? 
Cutting up your veggies takes a few minutes, saute veggies while the sausage is par boiling. Throw the sausage in with the veggies, add grapes wine and balsamic. Add rosemary and thyme and roast for about 20 minutes. (I usually throw the par boiled sausages on my char grill to give them a little browned color before throwing them into the veggies. You can also wait and see how they do in the oven. If they don’t brown enough you can brown them separately and put back in with veggies.
Next time you’re making sausages, try this version. I know you will like as much as I do. 
Italian Sausages with Onions. Fennel and Grapes
- Total Time: 25 minutes
- Yield: 4 1x
Description
The flavors in this dish will knock your socks off!
Ingredients
1–2 lbs Italian sausage, sweet Italian or bratwurst
3 Tbsp butter
2 medium red or yellow onions, sliced 1/4”
1 fennel bulb, quartered and cored and thinly sliced vertically
1 sprig of fresh thyme
1 sprig of fresh rosemary
5 cups fresh seedless grapes, red or green
1/3 cup sweet red wine suitable for drinking
2 Tbsp balsamic vinegar
Kosher salt/cracked pepper, to taste
1 tsp fennel seed or fennel pollen if you don’t want the seeds
Instructions
Preheat your oven to 425*.
Parboil your sausage in a medium pot for 8-10 minutes. Drain and set aside.
In a large pan (stove top friendly and oven safe), on the stovetop over medium-high heat, melt the butter and saute the onion and fennel for 3-4 minutes until some nice caramelization begins to form and they are slightly tender.
Add the thyme and rosemary sprig to the pan plus grapes and parboiled sausage. Gently toss the mixture around with a spatula. And simmer on the stovetop for about 2 minutes.
Deglaze the pan with red wine and balsamic vinegar.
Add a pinch or two of kosher salt and cracked pepper along with the fennel seed.
Place the entire pan in the hot oven and roast for about 20 minutes, tossing halfway through, until grapes are cooked through but not yet withered and the sausage has nice color.
- Prep Time: 5 min
- Cook Time: 20 min
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