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Nutrition Facts
Serving Size 1 (258g) Recipe makes 6 servings
Calories 508
Calories from Fat 341		(67%)
Amount Per Serving		%DV
	Total Fat 38.0g	58%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 22.0g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.2g
Cholesterol 53mg		17%
Sodium 480mg		20%
Potassium 430mg		12%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 1.0g	3%
	Sugars 17.1g
Protein 12.1g		24%
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An Early November Vendange Harvest Celebration

BecR

Vendange Harvest Sausages With Grapes and Wine

Recipe #390693 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BecR
Sep 17, 2009

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine!

SERVES 6 -8 (change servings and units)

Ingredients

8 best quality pork sausages, preferably lean and not highly seasoned (I use sweet Italian sausages or local smoked chicken and apple sausage)
4-6 cups fresh whole grapes, washed and patted dry with a towel (either red or green, or a mix of both)
1/2 cup extra-virgin olive oil
1 1/2 cups white wine (or red wine, depending on which grapes you use)
fresh thyme, to garnish

Directions

1
Heat the olive oil in a large casserole dish such as a Le Creuset or Dutch oven over medium-high heat. Add the grapes, crushing them slightly with the back of a large spoon. Cook and stir for a few minutes until some of the grapes just begin to collapse.
2
Reduce heat to medium. Add the sausages, pricking them with a fork to help release the fat during cooking. Saute them briefly, then add the wine and simmer, but do not boil, until liquid is reduced by half, about 10 to 15 minutes. Garnish with fresh thyme.
3
Serve piping hot with potatoes or pasta, assorted cheeses, a good crusty baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine!
4
Bon Appetit!