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!
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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.
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Jeff Mauro's Sausage Muffuletta with Grapes and Fennel | The Kitchen | Food Network
How to cook Italian sausage stew
In this video I will show you how to cook the BEST Italian sausage stew, just like my Nonna used to make. This is perfect as a pasta sauce or accompanied by polenta for a gluten free option.
Make sure to watch my video on how to make pasta from scratch too!
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My Nonna’s sausage stew with pasta (dairy, egg and nut free)
Serves 4
3 tablespoons extra virgin olive oil
4 cloves garlic, skin on, bashed with the back of a knife
6 pork sausages, cut into 3 cm pieces
150 ml red or white wine
800 g tinned tomatoes
200 ml water
salt and pepper for seasoning
1 spring of rosemary
1-2 bayleaves
freshly grated parmigiano, to serve
Heat the olive oil in a large, heavy-based saucepan. Add the garlic and cook over high heat for 1 minute or until it smells fragrant. Add the sausages and brown them well on both sides. Deglaze the pan with the wine and allow it to bubble away for 1–2 minutes or until the alcohol has evaporated.
Add the tinned tomatoes, water, salt and bay leaves and bring to a simmer. When it starts to bubble, reduce the heat to low, cover with a lid and cook slowly for 2-1/2 to 3 hour,s or until the sausages are melt-in the-mouth tender and the sauce nicely reduced and rich. Taste for salt and adjust accordingly.
Cook the pasta in salted boiling water until al dente, drain and reserve a few tablespoons of pasta cooking water. Toss the past with the sausage stew and add pasta cooking water as needed, if the sauce is to thick. Serve hot, dusted with parmesan cheese and black pepper.
Como cocinar guisado de salchicha italiano
En este vídeo le mostraré como cocinar el MEJOR guisado de salchicha italiano, justo como mi Abuela solía hacer. Esto es perfecto como una salsa de pastas o acompañado por polenta para un opción gluten free.
¡Asegúrese para mirar mi vídeo sobre cómo hacer pastas home made también!
Neste vídeo eu mostrarei para você como cozinhar o MELHOR guisado de lingüiça italiano, há pouco igual meu Nonna fazia. Isto está perfeito como um molho de pasta home-made ou acompanhou através de polenta para glúten free opção.
Tenha certeza para assistir meu vídeo em como fazer também pasta home-made!
Sausages with red grapes and Grappa Barrique ~ Italian Recipes ~ www.byitaly.com
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ITALIAN RECIPES
Sausages with red grapes and Grappa Barrique
Enjoy this delicious and simple recipe in just 25 minutes time
Ingredients:
4 pork sausages
1/2 bunch of red grapes
2 slices of garlic
1 leaf of Laurel
1/2 glass of white wine (Grechetto or Chardonnay)
1/3 glass of Grappa Barrique (Italian Grappa Terre Umbre)
Salt and pepper
Extra Virgin Olive Oil
1) Heat some Olive Oil in a sourpan, then add 4 sausages. Few minutes later add garlic and laurel, salt and pepper. Let the sausages cook till the crost is coming out.
2) Cut apart the red grapes in half and take out the seeds. Now it is time boost the fire up, pour 1/2 glass of wine into the pan and let the alchool evaporate (approx. 2 minutes).
3) Pour the Grappa Barrique on the sausages. You will see an high flame of fire before the alchool evaporate. After few seconds be ready to add the cutted grapes into the pan and keep turning everything for approx. 3 minutes time.
4) As soon as the sauce is creamy, turn off the fire. We are ready to serve it. Enyoj and Buon appetito!
time of cooking 25 minutes approx.
Authentic Italian Online Market:
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
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Roasted Sausages & Grapes with Mashed Cauliflower (You've Got To Try This!) | Easy Weeknight Meals
If you've never heard of Roasted Sausages & Grapes before, let me encourage you to try this recipe! You're gonna love it. The sweet and savory is a match made in heaven. Bonus! This meal comes together in just minutes, so it's great for an easy weeknight meal. Enjoy!
Roasted Sausages and Grapes Recipe
Ingredients:
1 ½ lb. Italian sausage links (hot, mild or a mix)
4 C of seedless red or green grapes
4 T extra virgin olive oil
3 T balsamic vinegar
Pinch of kosher salt
Preheat your oven to 450 degrees.
Prick each sausage 4-5 times all over to release some of the fat while cooking. Place sausages on a large baking sheet with a rim. Add the grapes next to the sausages. Coat the sausages and grapes with the olive oil. Next, add the balsamic vinegar over the grapes with a pinch of kosher salt. Toss the sausages and then the grapes to coat with the oil and balsamic.
Roast for 25-30, turning about halfway through the cooking time.
Note: These would work with chicken sausages as well if you don’t eat pork. These are great served with mashed cauliflower like we did in this video. I also like to serve them over regular mashed potatoes or polenta. Fabulous!
Mashed Cauliflower Recipe
Ingredients:
1 medium head of cauliflower, washed, dried and cut into bite sized pieces
1 T cream cheese
2 T sour cream
1 T unsalted butter
½ tsp garlic powder
Chicken stock
1 T dried chives
Kosher salt and ground black pepper to taste
Cook cauliflower in boiling water for 6-8 minutes until fork tender. Drain and transfer to a food process or you could blend with an immersion blender. Add the butter, cream cheese, sour cream, garlic powder and a splash of chicken stock to the food processor. Blend until all is combined and the consistency of “mashed potatoes”.
Transfer to a serving bowl, stir in a pinch of kosher salt and ground black pepper. Top with dried chives.
Enjoy!
How to Make Roasted Sausages with Grapes by Rachael
It doesn’t get cozier (or easier) than black or red grapes, fennel and garlic roasted with Italian sausages in red wine. Don’t forget the crusty bread!