Simply Sausage

This high-class, low-effort recipe leaves more time for carving pumpkins and brewing apple cider.

 

Fall is a carb-heavy, comfort food kind of season. But this simple dish from the chefs at Schnucks Cooks offers a low-carb, low-maintenance option that’s as filling as it is tasty. Bursting with savory sweetness, the ingeniously simple sausage-and-grapes recipe is the perfect sup for a chilly October evening in.

 Roasted Italian Salsiccia & Grapes

 (Serves 4)

 WHAT YOU NEED:
• 4 links (about 1 pound) Schnucks Select fresh salsiccia (Italian sausage)
• 3 cups (about 1 pound) red grapes
• 1 tablespoon balsamic vinegar
• 1 teaspoon Schnucks olive oil
• 3 large garlic cloves, thinly sliced
• 2 bags (9 ounces each) fresh spinach

WHAT TO DO:
1. Preheat oven to 450°F. Place salsiccia and grapes in large rimmed baking pan; brush salsiccia and grapes with vinegar. Roast 25 to 30 minutes or until salsiccia internal temperature reaches 165°F and grapes begin to release their juice.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic and cook 1 minute, stirring frequently. Add spinach, 1 handful at a time, and cook 5 to 6 minutes, tossing constantly with tongs to wilt.
3. To serve, place bed of spinach in center of plate; top with salsiccia, grapes and any pan juices.

 Hot Tip

Oven Lovin’
Roasting the sausage in the oven instead of on the stovetop helps avoid the splatter factor that’s usually an issue when cooking sausage.
To keep all those savory juices inside the sausages so they don’t dry out in the oven, avoid puncturing the casing until it’s time to dig in.
For a milder variation of the dish, choose fresh sweet Italian sausage laced with fennel seeds instead of the traditional hot Italian sausage.

 

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Roasted Italian Salsiccia & Grapes

Roasted Italian Salsiccia & Grapes

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Samuel Adams Latitude 48 IPA

 

Photo credit: Photo courtesy of Schnucks

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