Roasted Sausages With Grapes and Gem Onions


Roasted Sausage, Potatoes and Grapes

Video taken from the channel: Chop Happy



Video taken from the channel: TracyN ASMR


Roasted Sausage Supper recipe Mary Berry’s Absolute Favourites: Episode 4 Preview BBC Two

Video taken from the channel: BBC


Roasted Sausage and Grapes

Video taken from the channel: Jerome Bibber


Sticky pan roasted sausages with grapes

Video taken from the channel: chef Daniel


Roast Sausages and Grapes

Video taken from the channel: Rachael Ray Show


How to Make Roasted Sausages with Grapes by Rachael

Video taken from the channel: Rachael Ray Show

In a 12-inch ovenproof skillet (preferably cast iron), heat the olive oil until shimmering. Add the sausages and cook over moderately-high heat, turning, until browned on all sides, about 5 minutes. Add the wine and cook over moderate heat until slightly reduced, about 2 minutes. Add the grapes, pearl onions and rosemary.

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. Instructions.

Preheat oven to 400°. Boil a large pot of water and cook sausages for 15 minutes. Remove from pot and set aside.

In a large stove-top oven-proof skillet (I use cast iron) add the butter and oil. Add the grapes, onions, herbs, and thyme. Cook for 1-2 minutes, just to coat grapes and. Directions.

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. Add the grapes to the pan. Sprinkle the vinegar over the sausages and grapes, season with salt and a generous amount of black pepper, and toss.

Reduce to a gentle simmer (medium-low or low depending on your stovetop). Add the sausages and grapes, cover the pot with the lid ajar, and cook, stirring occasionally, until the sausages are cooked through (slice into one to check), about 25 minutes. Serve immediately, sprinkled with the oregano. Serve with a crusty baguette and a green salad.

Ingredients. 8 uncooked Italian sausage links (4 ounces each), hot or mild. 2-1/2 pounds seedless green or red grapes, or a mixture. 20 to 30 garlic cloves, peeled and halved. 1/2 cup melted butter, divided.

1/4 cup balsamic vinegar. View Recipe. Add the sausages and accumulated juices and grapes, cover the pot with the lid, and cook, stirring occasionally, until the sausages are cooked through, about 25 minutes. During the cooking time, add another 1/4 cup water if it is drying out. Serve immediately, sprinkled with the oregano.

Serves 4. Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar. While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic.

Simmer garlic in extra-virgin olive oil 2 to 3 minutes then.

List of related literature:

Meanwhile, slice a few Italian sausages—sweet, spicy, or a combination—into two-inch pieces and put them in an oven-safe dish with half of a thinly sliced onion; broil until the sausage is well browned, about eight minutes, turning once.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

COMBINE the red onions and fennel with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper; grill, along with the sausages, over medium-high heat, turning, until cooked, 10 to 12 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

This is perhaps the most common Catalan sausage of all—the one you get grilled with white beans or wild mushrooms, crumbled up in stuffings, etc.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

This recipe is a most basic method and can be made with vegetables instead of the sausage; substitute one to two diced roasted red or yellow bell peppers for the sausage.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

At least a day before you plan to serve the sausages, combine the pork, fatback, garlic, rosemary, fennel seeds, pepper, paprika, and red pepper flakes in a large bowl and toss to combine.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

The unsmoked sausages are typically roasted with sauerkraut or red or green cabbage and served with mashed potatoes.

“Food Processing: Strategies for Quality Assessment” by Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten
from Food Processing: Strategies for Quality Assessment
by Abdul Malik, Zerrin Erginkaya, et. al.
Springer New York, 2014

Add the onions and sauté with the sausage.

“Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal” by Steve Seabury
from Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal
by Steve Seabury
Atria Books, 2010

Prick the sausages in several places and immerse them in rapidly boiling salted water containing a Bouquet GARNI, some cloves of garlic, and some sliced carrots and onions.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

FOR THE SAUSAGE: Combine the pork, curing salt, pepper, sugar, red wine, and garlic in a bowl and mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

In a medium-sized skillet over medium heat, cook the sausage with the onions and celery, crumbling the meat with a large spoon as it cooks, until the sausage is browned and the vegetables are tender.

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
by Natasha Newton
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • I found that the sausages weren’t cooked when veges were ready. Keeping cooking meant veg turned to mush. My next attempt will involve browning the sausages seperately and then adding to the veg and tossing before serving.

  • On the factory farms, the cruelty begins with sows or mothering
    pigs, who are merely considered machines used to produce piglets.
    Their babies are taken away from them to be fattened for the sole
    purpose of being killed for human consumption.

    Mother sows are made pregnant by a painful and invasive form of
    artificial insemination. The sows are then confined to metal cages,
    called gestation crates, for their entire four month pregnancy.

    Pigs have a strong biological urge to prepare a nest before giving
    birth and go insane from their inability to act in a natural way on
    these factory farms. Their need to nest is so intense that the
    expectant mothers rub their snouts on the floor until they go bloody
    and raw. This frustration-induced insanity is often exhibited by the
    sows repetitively chewing the metal bars of their cages till their
    mouths bleed or by sham chewing, in which the sow chews the air.

    Being in continuous discomfort, the mother pigs urinate and
    defecate where they lie and spend day and night in their own waste.
    Unable to move they must live in these unhygienic conditions and
    quickly develop large, painful “bed sores.” These become infected
    and go untreated. Moreover, their lack of exercise causes obesity and
    leg problems, making it very hard for the sows to walk.

    The farrowing crate
    At the end of their pregnancy the sows are transferred to an even
    more confining “farrowing crate,” which has an additional
    concrete platform so that that the piglets can nurse on the mother’s

    To get the sows to the farrowing crates the mothers are beaten and
    prodded. Once in the farrowing crate, the sows also have her legs
    tied apart so that they do not push away their nursing piglets
    in order to get a brief rest.

    After ten days to three weeks, the baby piglets are wrenched away
    from their mothers.

    The mother pigs are then re-impregnated and returned to the
    gestation crates where the whole process is repeated again and again.
    Pushed to the limits of their reproductive capacity, the average sow
    gives birth to 20 piglets a year for up to three or four years. Once
    a sow has been drained physically and mentally, she is no longer
    considered useful and is sent for slaughter.

    The piglets
    What is the fate of a sow’s young, innocent offspring? Ten
    percent of the piglets die even before their separation from their
    mothers. Runts or under-developed piglets are considered unprofitable
    and are killed on site by a method called “thumping.” This
    is when the baby is slammed head first with as much force as possible
    into a concrete floor.

    At less than a month old, these poor creatures have their
    tails cut off, their teeth are snapped off using pliers and their
    testicles are cut out of their scrotums. These excruciating
    procedures are forced on the animals without anesthetics or
    painkillers by non-medical staff. They also have their ears cut so as
    to make them easily identifiable.

    The terrified infants are then imprisoned in small metal battery
    cages and piled on top of each other. The urine and waste from the
    higher cages naturally falls onto the lower piglets, creating
    extremely unhygienic conditions which provide a breeding ground for a
    host of diseases that afflict the piglets and subsequently the humans
    who consume pig products.

    Poor ventilation in their quarters means that respiratory problems
    and disease are rampant. They are forced to live among their own
    excrement and the dead, decaying bodies of other pigs. In these
    conditions, seventy-percent of pigs develop pneumonia and more than a
    quarter develop mange, a parasitic infection of the skin.

    Illness, lack of exercise and genetic manipulation that causes
    them to grow faster than normal leads to lameness, arthritis and
    other limb conditions that may incapacitate the animals and cause
    death. To keep the pigs alive they are fed massive amounts of
    The average pig in the wild can live for approximately nine to
    fifteen years but factory farmed pigs are slaughtered at just
    six months of age. Many of the sickly and distraught animals do not
    survive the drive to the slaughterhouse.

    To get the terrified pigs on to the vehicles for transport the
    animals may be hit on their highly sensitive noses or prodded with
    electric rods. There is no law regulating the maximum voltage usable.

    The animals are then packed so tightly into the vehicles that as
    one former transporter observed, their intestines are actually forced
    out of their anus’.

    Millions of pigs die in transport each year. The pigs may be moved
    over long distances for three days or more. During transport, the
    pigs usually are not provided with food or water.

    Traveling through extreme climatic conditions from burning hot to
    freezing cold, pigs have been found frozen to the sides of the
    vehicle. These animals are then just left to die as they can not be
    sold for meat. Workers then drag and kick the remaining pigs to
    remove them from the truck.
    The cruelty of slaughter
    The first step in the slaughtering process is stunning the
    animals, the three main methods used are (1) poisoning with
    carbon dioxide, which slowly chokes them to a torturing death; (2)
    the use of a captive bolt gun shot into the pigs’ head, which often
    needs to be repeated as the brain lies deep in the pig’s head and
    so it is hard to induce unconsciousness; (3) electric shock using
    shock paddles placed on the head, which is also not effective.

    These methods are limited in their efficiency and as the average
    slaughterhouse processes approximately 1,000 animals per hour this
    often means that the animals are fully conscious when they are hung
    up by their feet and cut open with a knife to drain away their blood.

    Some pigs are still conscious when they are submerged in scalding
    hot water to loosen their skin and remove their hair. They are
    essentially boiled alive!
     Every year 1.3 billion pigs around the world face this fate.
    Watch Land of Hope and Glory on You Tube

  • The bag is a great idea. I parboil the sausages for 5 minutes before putting them in the roasting tin. I am wary of undercooked pork products.

  • I received a lot of requests to film a video on how I roasted vegetables. I was finally able to film it. I have included a short clip of how I usually roast my veggies at the end of the video. This is just a quick way of me doing it. Hope you guys enjoy:)

  • In the light of recent revelations about the damage plastic does to the environment it would probably be best to mix in the oil using a different method.

  • By pry king the sausage. Before cooking. It make the sausage. Dry. Because of all the juice. Coming out. During the cooking. It’s only a myth. Like do not wash. Mushroom. I always wash my mushrooms. Just few seconds before cooking them. ����

  • DON’T prick sausages it is now 2020 and not 1943. DO buy sausages from a proper butcher. DON’T buy sausages from a supermarket fridge (they’re always crap).

  • If i could eat those vegetables every lunch i will be even more healthy����. One of my favorites there is butternut squash.. Oohh..? Wow!!���� Thats how you make them.. Thanks for sharing, because I’ve been wondering lately how you make them. Now i know it.����

  • Now THAT is my idea of a great cooking segment. So easy even I could copy it! And there is no hyperactive presenter prancing around the kitchen telling me all about it. This just feels like my mum giving me some cooking tips. Love it.

  • I made this on the weekend and followed the recipe and it was FANTASTIC! I tried again tonight, but replaced the red pepper with a few sun-dried tomatoes and switched the wine for stock. It was very ho-hum. The recipe as presented is perfect, do not make my mistake and mess with it.

  • I wish tv chefs or youtube chefs would stop marinating or coating, or chopping things in a plastic bag. 80K views, imagine the ones on tv say even just 100k people mad ethis, that’s 100k of plastic bags on the ladfill for no good reason than “it keeps my hands clean” or “no crumbs anywhere”. the recipe looks nice but i’d rather wash my hands one more time, seeing it raw park as well

  • Now I know why wifey was saying this was epic! You’re eating all her favorite veggies! No wonder she keep saying you’re the “queen” of veggies of all ASMR vegetables category. I was so tired at work and after watching this Tracy I was relaxed. Thanks for this wonderful treat ��

  • Ladies and gentlemen, let me tell you, this recipe is fantastic. Really simple, and delicious. The dish is quite sweet, thanks to the peppers and onions, so I suppose some people may not like savoury dishes that are sweet, but at least it’s natural sweetness.

    I didn’t bother with the plastic bag technique (we don’t have any big enough anyway), and it mattered not anyway.

    We used a pack of six sausages for the three of us, but probably could have used an 8-pack as supermarket sausages are relatively small (compared to, say, the bigger, ‘proper’, sausages from Villagers Sausages in Beckenham High Street).

    We’ll definitely be doing this one again, perhaps with some added fine green beans.

  • Queen of health and health veggies
    Those tomato are so juicy sis. I saw first time that potatoes have been purple colour also. ����������
    So good presentation sis. ������