Sausages with Grapes and Cider recipe
information
cumbria is a beautiful part of Italy that is famous for its salami and sausages, and this wholesome dish is based upon a traditional peasant recipe from the region. You can either use crisp seedless grapes, or larger grapes that need to be halved and seeded before they can be used. This dish goes well with potatoes or fresh bread, and a very simple side salad of radicchio or frisee lettuce.
Preparation time : 10 minutes,
Cooking time : 25 minutes,
Calories per serving: 345
ingredients
Spicy sausages, cider, sage and crisp sweet grapes combine to make a simple but delicious main course.
8 country-style pork sausages with herbs
2 tablespoons virgin olive oil
16 sage leaves
2 medium onions
8 oz (225 g) seedless green grapes
1/4 pint (150 ml) dry cider
1 teaspoon arrowroot powder or cornflour
Salt and freshly ground black pepper
2 tablespoons virgin olive oil
16 sage leaves
2 medium onions
8 oz (225 g) seedless green grapes
1/4 pint (150 ml) dry cider
1 teaspoon arrowroot powder or cornflour
Salt and freshly ground black pepper
method
1. Heat the oil in a frying pan and gently fry the sage leaves for a few minutes until they give off their aroma. Remove from the pan and keep to one side.
2. Cut the onions into rings, add them to the pan and cook over a medium heat for 8 minutes, or until softened. Remove and put to one side.
3. Cook the sausages in the same pan over a medium heat for about 10 minutes, turning occasionally until
they are well browned on all sides. Return the onions and sage leaves to the pan, add the grapes, and then stir in all the dry cider.
4. Mix the arrowroot powder or cornflour with 1 tablespoon of cold water and add to the pan, stirring until the sauce has thickened. Cover and simmer for 5 minutes. Season, using plenty of black pepper, and serve straight from the pan.
2. Cut the onions into rings, add them to the pan and cook over a medium heat for 8 minutes, or until softened. Remove and put to one side.
3. Cook the sausages in the same pan over a medium heat for about 10 minutes, turning occasionally until
they are well browned on all sides. Return the onions and sage leaves to the pan, add the grapes, and then stir in all the dry cider.
4. Mix the arrowroot powder or cornflour with 1 tablespoon of cold water and add to the pan, stirring until the sauce has thickened. Cover and simmer for 5 minutes. Season, using plenty of black pepper, and serve straight from the pan.
serving amount
serves 4
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