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Sausage and grapes

tom in sf | Dec 18, 200207:31 PM

Just read babyfork's postings about holiday favorites and was inspired to share this terribly indulgent recipe. I got this from an antique Italian cookbook that was given to me as a present this last summer.

The original recipe has three ingredients: sausage, white grapes and olive oil. You brown the sausage in a little oil, add the grapes to heat through and serve. Simple, delicious.

I, of course, had to add my own enhancements. I brown yellow onions cut in one inch chunks in olive oil first, then I add (Aidell's) chicken and apple sausage cut in diagonal slices, and brown - caramelizing the whole bunch. I throw in a big bunch of Thompson seedless grapes, toss and heat through.

I serve it in a big soup bowl, on some good soft polenta that's got plenty of parmesan (or other hard cheese you like) mixed in. The seasonings in the sausage and the cheese give plenty of rich flavor. The hot grapes are incredible. The sweet/savory is wonderful.

It's one of those "everyone starts moaning with delight" dishes.


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