Grape Snausages

"Sausages with Grape Sauce" was a nice mid-week meal, as simple as its name. We found the recipe in Intercourses, a fun little cookbook that we have featured several times on this blog.

I began by cutting one pound of locally-raised sweet Italian sausages from Crescent Ridge into 4-inch chunks and placing them in boiling water for 15 minutes. Meanwhile, I preheated the oven to 425. I diced one shallot and put it with 1 T olive oil to cover the bottom of a one-quart baking dish (essentially a loaf pan).

I then used tongs to place the sausages in the pan, covered with about 3/4 cup of dry white wine and baked for 35 minutes (during which time I should have turned them once to brown evenly).

The last step was unusual but simple. Using the tongs, I removed the sausages to a shallow, warm bowl and then placed the baking dish on the stove top -- it had the wine, shallots, and some fat from the sausage in it. Over medium-low heat, I whisked in one tablespoon of dijon mustard. I then stirred in one cup of halved, red seedless grapes. When all was blended, I poured this sauce over the sausages and brought it to the table.

This was delicious with some Italian bread and butter, and of course the rest of that bottle of Sauvignon Blanc.