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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 8 best quality pork sausages (I use sweet and hot 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)
- 12 cup extra virgin olive oil
- 1 12 cups white wine (or red wine, depending on which grapes you use)
- fresh thyme, to garnish
Method
- 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.
- 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.
- 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!
- Viva la Vendange!
