Salsicce All’uva

Pork Sausages with Grapes

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In the early autumn, when grapes are plentiful, they make a delicious combination of flavours when fried in a pan with rich pork sausages. If the pig has been recently killed for the celebration of a local festivity, as well as to put away cured meat for the cold winter ahead, the sausages will be fresh and tender. Big, sweet, thick-skinned and firm, white grapes are best for this dish, which is like the hot-weather version of sausages with beans or lentils. However, a mixture of white and red grapes will add colour, so choose which you’d prefer. Serve with roast potatoes and a green salad, if you like.

Ingredients

  • 8 plump Italian sausages
  • 10 ml/2 tsp olive oil
  • 30 ml/2 tbsp water
  • 8 handfuls firm grapes
  • roast potatoes and a green salad, to serve (optional)

Method

  1. Prick the sausages all over with a knife to allow the fat to run and the heat to permeate the sausage.
  2. Put the oil and water in a large frying pan over a medium heat for 2 minutes.
  3. Lay the sausages in the pan. Cook gently, turning frequently, for 10 minutes, or until cooked through.
  4. Add the grapes. Cook until slightly caramelised, then serve.

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