Roasted Sausage with Grapes and Potatoes

During the winter I tend to be in a cooking "nesting" mode.  I love to watch episodes of the Barefoot Contessa when I get home from work.  Ina brings out the culinary nerd in me and inspires me to try new foods.  It also helps me relax.  To each his own, right? :)

Heath and I both love sausage and grapes. When I saw Ina preparing this recipe, it looked so simple and delicious. So in my attempt to try something new, I gave it a whirl.  Loved it! I was shocked how good cooked grapes taste.  I hope you give this recipe a chance. Enjoy!

Tips I learned while cooking Sausage with Grapes and Potatoes:

• I substituted the regular hot Italian sausage for Johnsonville's Pork and Chicken Italian sausage. It was great.  Feel free to sub in what you like.
• I did not have Chianti on my shelf.  Since we won't drink it, I didn't buy it. I used a Kroger brand of red cooking wine. It worked well with this recipe.
• I do use good Balsamic vinegar.  Don't skimp in this area.
• I have found that Yukon Gold potatoes are the best to use for mashed potatoes. They are very creamy.
• With mashed potatoes, I always use real butter. If you are worried about calories, just make your portion smaller.
• I used the pre-chopped garlic in oil. It is faster for me and I don't notice the difference.

Roasted Sausage with Grapes and Potatoes: (All credit to Barefoot Contessa/Ina Garten...with some changes and potatoes via me.)

Ingredients for Sausage and Grapes:

1 1/2 pounds Italian hot sausage

1 1/2 pounds Italian sweet sausage

3 tablespoons unsalted butter 

5 to 6 cups (2 pounds) red or green seedless grapes, stems removed

2 to 4 tablespoons dry red wine, preferably Chianti

3 tablespoons balsamic vinegar

Ingredients for Potatoes:

6-7 Yukon Gold potatoes cut and peeled in large quarters

1 stick of unsalted butter

1 teaspoon of pre-chopped garlic

1/4-1/2 cup of milk

1/4 cup of Parmesan cheese

Salt and Pepper to taste

Directions

Preheat the oven to 500 degrees.

Boil the potatoes over medium high heat.  Add the sausages on top and boil them for 8 minutes to rid them of excess fat.

Melt the butter in a large nonstick skillet, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.  Transfer grapes to a baking dish.

Using tongs, transfer the parboiled sausages to the baking dish and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.

Continue to slowly boil the potatoes until soft.  Take pan off of heat. Drain potatoes and return back to pot. Add butter, garlic, Parmesan cheese, milk and salt/pepper.  Add enough milk until you get the creamy texture you prefer.  Plate potatoes.

Removed sausages and add the balsamic vinegar. Scrape up any browned bits on the bottom of the baking pan. With a spoon, add sausage and grapes on top of the potatoes.

Serve immediately.