Roasted Lamb Sausages with Grape-Mint Relish
Sausages are always a crowd pleaser, but why stick to the same old pork or chicken? Roasted lamb sausages ring in spring and are even better when paired with a cool grape-mint relish that balances the meatiness of the lamb.
What to buy: Try to find fresh lamb sausages that aren’t heavily seasoned so as not to overwhelm the relish flavors.
Game plan: The grape-mint relish can be made up to 2 days in advance without the mint. Add chopped mint right before serving.
This recipe was featured as part of our Resurrecting Easter Brunch menu.
- 3 tablespoons olive oil
- 4 teaspoons kosher salt
- 4 teaspoons white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 4 cups red seedless grapes, halved (about 1 1/2 pounds)
- 1/2 cup lightly packed mint leaves, coarsely chopped
- 1/2 medium red onion, finely chopped
- 8 mildly seasoned lamb sausages (about 2 1/2 pounds)
1Heat the oven to 450°F and arrange the rack in the upper third.
2Place olive oil, salt, vinegar, and pepper in a medium nonreactive bowl and whisk to combine. Add grapes, mint, and onion. Stir to coat; set aside.
3Place sausages on a baking sheet and roast until fully cooked and browned (or until a meat thermometer registers 160°F), about 15 minutes. Serve immediately with relish.
Beverage pairing: Château Bernadotte, Haut-Médoc, France. Lamb and Cabernet Sauvignon, which dominates this wine, are always a magical combination. The inclusion of mint in the relish only furthers the connections, as a good Médoc wine will always have a little mint lurking behind the cassis and tobacco notes.
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