Balsamic Roasted Sausage And Grapes With Linguine Recipes

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BALSAMIC ROASTED GRAPES

A surprisingly delicious treat! Easy to make, and a hit with everyone who has tried them! Pairs well with wine and cheese.

Provided by Olivia

Categories     Appetizers and Snacks     Fruit

Time 20m

Yield 6

Number Of Ingredients 6



Balsamic Roasted Grapes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
  • Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.8 g, Fat 5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 13.8 g

3 cups red or green grapes
olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar, or to taste
salt and ground black pepper to taste

BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES

Make and share this Barefoot Contessa's Roasted Sausages and Grapes recipe from Food.com.

Provided by carrie sheridan

Categories     Pork

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 5



Barefoot Contessa's Roasted Sausages and Grapes image

Steps:

  • Preheat oven to 500 degrees.
  • Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
  • Melt the butter in a large 12x15 roasting pan on top of the stove.
  • Add the grapes and toss them to coat with butter.
  • Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
  • Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
  • Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
  • Pour over the sausages and grapes and serve hot.

Nutrition Facts : Calories 911.5, Fat 55.9, SaturatedFat 22.1, Cholesterol 136.8, Sodium 2431.6, Carbohydrate 54.1, Fiber 2.2, Sugar 40.1, Protein 49.8

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
3 tablespoons kerry irish gold unsalted butter
2 1/2 lbs green seedless grapes, removed from the stems
1/2 cup good balsamic vinegar

ROASTED SAUSAGES AND GRAPES

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7



Roasted Sausages and Grapes image

Steps:

  • Preheat the oven to 500 degrees.
  • Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
  • Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
  • Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
  • Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
  • Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

ROASTED SAUSAGES WITH GRAPES AND ONIONS

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories     easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10



Roasted Sausages With Grapes and Onions image

Steps:

  • Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
  • After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
  • Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
  • Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
  • Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

SAUSAGES WITH GRAPES

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3



Sausages With Grapes image

Steps:

  • Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook sausages, turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
  • Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove excess. Add grapes, and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 45 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 16 grams, Sodium 1040 milligrams, Sugar 24 grams

1 to 1 1/2 pounds fresh Italian sausage
4 cups seedless grapes
2 teaspoons balsamic vinegar or lemon juice, or to taste

PASTA WITH SAUSAGE AND RED GRAPES

Provided by Kerri Conan

Categories     Fruit     Pasta     Fourth of July     Backyard BBQ     Dinner     Lunch     Sausage     Healthy     Grape     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Pasta with Sausage and Red Grapes image

Steps:

  • Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.

6 ounces mild Italian sausage, cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, chopped
1 tablespoon plus 1/4 teaspoon salt (preferably kosher), divided
2 cups seedless red grapes
1 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes (or more to taste)
10 ounces whole-wheat orecchiette (or other short-cut pasta, such as farfalle or penne)
2 tablespoon grated Parmesan
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)

ROASTED GARLIC-BALSAMIC STEAK SAUCE

Provided by Michael Chiarello

Categories     Blender     Fruit     Garlic     Tomato     Freeze/Chill     No-Cook     Vegetarian     Shallot     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 14



Roasted Garlic-Balsamic Steak Sauce image

Steps:

  • Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper

BALSAMIC ROASTED ASPARAGUS WITH GARLIC

This is a wonderful way to roast asparagus. This will become a favorite in this household. I adapted this recipe from Cooking Light.

Provided by Abby Girl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Balsamic Roasted Asparagus With Garlic image

Steps:

  • Snap off tough ends of asparagus.
  • Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
  • Bake at 425° for 10 minutes. After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake. Bake for another 2 minutes.

1 lb asparagus
1 1/2 teaspoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon garlic, minced

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