Fall in California means autumn pluots, persimmons and apples. Heirloom tomatoes still ripen on the vine, as do butternut squash and pumpkins. It’s still warm, but somehow the sun seems more golden and filtered. The leaves begin to change from deep green, to pale yellows, oranges, and browns. Fall in California brings the crush, a frenzied season for winemakers. And the farmers markets fill up with exciting varieties of grapes for eating, plump and rich in both color and flavor. One of my favorite things to make with them are these oven roasted grapes and sausages.Jump to Recipe
We’ve always enjoyed grapes by the bowlful during this time, served in picnic lunches, or alongside a cheese platter. But it was only recently that I discovered the exquisite nature of a roasted grape. Like most things, their flavor is deepened by roasting, and their texture, once a sharp pop between the teeth, becomes succulent and yielding. Roasted grapes are a beautiful thing, indeed. But grapes roasted in rendered fat from juicy Italian sausages, are another matter altogether.
We served these oven roasted grapes and sausages with slices of warm, gluten-free baguette and soft goat brie. They would be equally wonderful over a bed of creamy polenta or mashed potatoes. Either way, this is a dish not to be missed. The best grapes, like all good, local produce, are a seasonal affair. Or in this case, a seasonal love affair. Swoon.
Here’s what else you can make to round out the meal!
- Buttermilk Mashed Potatoes with fried sage, shallots and garlic
- Salad with Radicchio, Apple and Walnut
If you make these Oven Roasted Grapes with Spicy Italian Sausages, or any other of our recipes, be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Oven Roasted Grapes with Spicy Italian Sausages
- Sheet pan or large baking pan
- 2 pounds organic seedless grapes red, green or both
- 1 tablespoon olive oil
- 2 pounds spicy Italian sausage links uncooked
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons dry white wine
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- Preheat the oven to 475 degrees. Remove the grapes from the stems, and toss grapes with the olive oil in a 9×13 inch baking dish.
- Heat a large skillet over medium high heat and quickly brown the sausages on all sides. Place the sausages over the grapes in the baking dish.
- Sprinkle with thyme and drizzle with the white wine. Bake for 30 minutes, flipping the sausages half way through.
- Remove the sausages to a platter and cover with foil to keep warm. Pour the grapes and any drippings into a medium saucepan set over medium high heat. Add the balsamic vinegar, and bring to a boil. Reduce heat and simmer for 5 minutes.
- Pour grapes over the sausages and serve immediately.