45 minutes
A simple yet flavorsome dish that combines savory sausages with sweet roasted grapes and aromatic onions.
tablespoons
Spanish Onion, thinly sliced
each
teaspoons
teaspoons
Red Grapes, destemmed
cups
Fennel Seeds, lightly crushed
teaspoons
Sausages, poked all over with a fork
each
Flat Leaf Parsley, chopped
tablespoons
Chives, chopped
tablespoons
tablespoons
1. Roast Onions
Preheat the oven to 450 degrees. Toss the thinly sliced Spanish onion with 2 tablespoons of extra-virgin olive oil, 0.5 teaspoon of fine sea salt, and 0.5 teaspoon of freshly ground black pepper. Spread on a rimmed baking sheet and roast for 8-12 minutes until the onions start to soften.
2. Add Grapes and Sausages
Add 4 cups of seedless red grapes to the onions on the baking sheet. Sprinkle with 1 teaspoon of lightly crushed fennel seeds. Nestle 6 sausages, poked all over with a fork, amongst the onions and grapes. Drizzle with the remaining 1 tablespoon of olive oil and roast for 25-30 minutes, flipping the sausages halfway through.
3. Finish and Serve
Transfer the sausages to plates using a slotted spoon. Toss the roasted grapes and onions with 2 tablespoons of chopped parsley and 2 tablespoons of chopped chives. Deglaze the baking sheet with 1 tablespoon of rice vinegar, scraping up the flavorful bits, and drizzle over the sausages and grape mixture.
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