Sausages with Grapes and Cider
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.
- 8 country-style pork sausages with herbs
- 2 tablespoons virgin olive oil
- 16 sage leaves
- 2 medium onions
- 8 oz seedless green grapes
- 1/4 pint dry cider
- 1 teaspoon arrowroot powder or cornflour
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.
- 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.
Calories: 824 kcal
Carbohydrates: 17 g
Protein: 35 g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 1442 mg
Potassium: 750 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 208 IU
Vitamin C: 7 mg
Calcium: 40 mg
Iron: 3 mg