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