Italian Sausages with Onions. Fennel and Grapes
The flavors in this dish will knock your socks off!
Ingredients
- 1-2 lbs Sweet Italian sausage
- 3 Tbsp Butter
- 2 medium Red or Yellow Onions, sliced 1/4"
- 1 bulb fennel, cored, quartered and thinly sliced vertically
- 1 sprig fresh thyme
- 1 sprig 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, to taste
- freshly cracked pepper, to taste
- 1 tsp fennel seeds (or 1/2 tsp fennel pollen
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.