Roasted Sausage, Potatoes and Grapes
Find out why grapes and potatoes make me dance! Imagine flavored grapes, woodsy fragrant rosemary, buttery potatoes and roasted sausage all in your mouth. You can find my recipe on .
Comfort food and easy clean up in one sheet pan. This is sure to make both the dishwasher and cook in your family happy.
You're going to love this! - let me know what you think :-)
-------------
SUBSCRIBE for more Chop Happy fun!
JOIN the Chop Happy Revolution
FOLLOW US ON
Facebook -
Instagram -
Twitter -
MORE FUN PLAYLISTS!
Cocktails -
Italian -
Grilling -
Potato Goodness -
Tips and Tricks -
10 Minute Meals -
Dinner -
Side Dishes -
Desserts -
-------------
How to Make Farro Spaghetti with Kale Pesto and Roasted Sausages with Grapes | Rachael Ray
Watch Rach prepare her long-time favorite roasted sausages and grapes recipe with a first course of farro spaghetti tossed with kale pesto.
Jeff Mauro's Sausage Muffuletta with Grapes and Fennel | The Kitchen | Food Network
Jeff uses whole sausage for an amazing muffuletta with fennel and grapes!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage Muffuletta with Grapes and Fennel
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
One 2-pound coil hot Italian sausage, skewered twice to make an X
2 fennel bulbs, fronds removed, sliced in half and then sliced frond to root into 1/4-thick-slices
Kosher salt and freshly ground black pepper
1 1/2 cups red seedless grapes
1/4 cup balsamic vinegar
4 sprigs fresh thyme
1 large fresh sesame seed boule (round Italian loaf), halved horizontally and warmed
One 6- to 7-ounce small jar green olive tapenade
4 ounces crumbled feta cheese
Directions
Preheat oven to 425 degrees F.
Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.
Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.
Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#JeffMauro #TheKitchen #FoodNetwork #SausageMuffuletta
Jeff Mauro's Sausage Muffuletta with Grapes and Fennel | The Kitchen | Food Network
How to Make Italian Sausage, Potatoes, Peppers and Onions
Italian style comfort food. Italian sausage is combined with potatoes, red peppers and chopped onions and baked together with some wonderful herbs and spices.
#sausageandpotato #sausagebake #cookingwithcarlo #shelovesbiscotti
PRINT RECIPE HERE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
NEW RECIPES UPLOADED EVERY SATURDAY.
THANKS FOR SUBSCRIBING TO MY CHANNEL.
Grape Pizza!! | Keep Cooking Family Favourites | Jamie Oliver
Fancy trying something new? Jamie's got a new pizza flavour combination to get your taste buds tingling.
Meaty Cumberland sausage, sweet grapes and red onion sprinkled with pine nuts and topped with melted mozzarella.
Mouth watering yet?! This one is guaranteed to be a firm family favourite.
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
Thanks for subscribing! :
Links from the video:
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Italian Sausage Recipe | Salsiccia all'Uva | Salsiccia with Grapes Recipe
Okay fellow food lovers, something unexpectedly delicious coming up! Salsiccia is a traditional fresh Italian sausage, known and loved all around the country. This piece of meat is used in many old and new recipes and today will be combined with grapes! Salty taste of salsiccia meets the sweet grapes, white wine and fresh rosemary - we promise, you are going to be mind blown by this taste experience.
For two portions you need:
- 4 fresh Italian sausages (salsiccia)
- 6 dark grapes, 6 green grapes
- 1/2 cup white wine
- Extra virgin olive oil
- Fresh rosemary
How to:
1. Cut all the grapes in half.
2. Place a pan on the stove and prepare the Salsicca by sticking few holes in the skin with a fork or knife. In this way the extra fat will come out nicely. Throw in the salsiccia on the clean and warm pan and add a bit of olive oil.
3. When the salsiccia starts to get a bit of color pour in the white wine. Lower the temperature a bit, cover the pan and leave the mix on the stove for 3-4 minutes. In this time the sausages should get nice and brown.
4. Add the grapes and rosemary to the mix. The juice of the grapes will create a nice sauce together with the white wine seasoned with rosemary. Cover the pan with a lid and leave on the stove for few minutes.
5. Place everything on a plate and top it with fresh rosemary. Enjoy!
Buon appetito!
Website: