Roasted Sausage and Grapes (Print out)

Juicy sausages roasted with sweet grapes and rosemary, creating a delicious savory-sweet flavor combination.

# What You'll Need:

→ Meats

01 - 1 lb Italian sausages, mild or spicy

→ Produce

02 - 3 cups seedless red grapes, washed and stems removed
03 - 1 medium red onion, cut into wedges

→ Pantry

04 - 2 tablespoons olive oil

→ Seasoning

05 - 1 tablespoon fresh rosemary leaves
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt

# How to Make It:

01 - Preheat the oven to 425°F.
02 - In a large baking dish, combine grapes, red onion wedges, olive oil, rosemary, salt, and pepper. Toss until evenly coated.
03 - Nestle the sausages among the grapes and onions in the baking dish.
04 - Roast for 25 to 30 minutes, flipping sausages halfway through cooking, until sausages are browned and cooked through and grapes are caramelized.
05 - Transfer to serving platter and spoon roasted grapes and onions over the sausages. Serve hot.

# Expert Advice:

01 -
  • It looks like you spent hours, but it's mostly hands-off roasting time while you set the table or pour wine.
  • The grapes turn sweet and jammy, balancing the savory richness of the sausage in a way that feels surprising every time.
02 -
  • Don't crowd the pan or the grapes will steam instead of caramelize, so use a large enough dish to spread everything in a single layer.
  • Flip the sausages gently so you don't burst the grapes, and use tongs instead of a fork to keep the casings intact.
03 -
  • Use a rimmed sheet pan instead of a shallow dish to catch all the juices and prevent spills in your oven.
  • Let the dish rest for five minutes after roasting so the juices settle and the sausages stay juicy when you slice them.
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