Sandra Ina Garten Roasted Sausage And Grapes Recipe is a rustic Italian dinner featuring juicy pork sausages and sweet red grapes. It’s tray-baked with balsamic vinegar and fresh thyme for a fast, flavourful midweek meal.
I’ve tried a few versions of tray-baked dinners and this one from Ina Garten is the one I keep going back to because the balsamic vinegar ties the fat and sugar together. If you do nothing else, make sure you use a large enough roasting tin so the sausages don’t steam. Crowding the pan is the difference between a crisp, browned skin and a soggy, grey sausage. It took me three tries to realise that a bigger tin was the only way to get that dark, roasted colour on the pork.
The grapes are doing more work than you’d think here. Without them, the dish lacks the hit of acidity needed to cut through the rich meat. I found that using red grapes instead of green gives a much deeper colour and a jammy texture that coats the sausages. It’s become my favourite Sunday night fallback when I want something impressive but easy to get on the table.
Ina Garten Roasted Sausage And Grapes Ingredients
- 680g (1 1/2 lbs) sweet or spicy Italian sausages
- 450g (1 lb) seedless red grapes, removed from the stems
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) balsamic vinegar
- 1/2 tsp salt and pepper, to taste
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- Crusty bread or creamy mashed potatoes, for serving
How To Make Ina Garten Roasted Sausage And Grapes
- Heat the oven: Turn your oven to 200°C (400°F/Gas Mark 6) and line a large roasting tin with greaseproof paper or aluminium foil. Position the oven rack in the middle to make sure the heat circulates evenly around the sausages and grapes. Make sure the tin is large enough that the ingredients aren’t touching, as this helps them roast rather than steam in their own juices.
- Prepare the sausages and grapes: Lay the pork sausages in the tin in a single layer and tip the grapes into the gaps between them. Pour the olive oil over everything and scatter the minced garlic, fresh thyme leaves, salt, and pepper across the surface. Use your hands or a large wooden spoon to toss the ingredients together until the sausages are well coated and the grape skins are shiny with oil.
- Roast the dish: Slide the roasting tin into the oven and cook for 25 minutes until the sausages are beginning to take on a light brown colour and the grapes have started to soften and swell. Open the oven door and give the pan a good shake halfway through the cooking time to move the grapes around. This makes sure the garlic doesn’t burn on the bottom of the tin and the sausages brown on all sides.
- Add balsamic vinegar: Remove the tin from the oven and place it on a heat-proof surface, then pour the balsamic vinegar directly over the hot sausages and grapes. Use a pair of tongs or a spoon to roll each sausage in the liquid so the vinegar and meat juices cover every part of the skin. Make sure the grapes are also tossed in the vinegar to help them start the caramelisation process.
- Finish roasting: Put the roasting tin back into the oven for another 10 to 15 minutes until the sausages are dark brown and the juices have turned into a syrupy glaze. Watch for the grapes to slump down and release their juices, creating a thick sauce in the bottom of the pan. Check that the internal temperature of the pork has reached 70°C (158°F) on a meat thermometer to know they are fully cooked through.
- Serve and enjoy: Take the tin out of the oven and let it sit on the worktop for 5 minutes so the meat can rest and the sauce can thicken. Use a large spoon to transfer the sausages and grapes to a warm platter, making sure to pour over every drop of the sticky balsamic glaze from the tin. Serve them immediately while hot with a big wedge of crusty bread or a mound of buttery mashed potatoes.
Recipe Tips
- Use a large tin. If the sausages and grapes are too close together, they’ll release steam and won’t brown properly. A large rimmed baking sheet or roasting tin gives the heat enough room to circulate and crisp the skins.
- Don’t skip the rest. Letting the meat sit for 5 minutes after cooking allows the juices to redistribute so the sausage stays moist when you cut into it. This also gives the balsamic sauce time to thicken into a glaze.
- Pick the right grapes. Use firm, seedless red or black grapes rather than green ones. Red grapes have a higher sugar content which helps them caramelise into a jammy consistency that pairs better with savoury pork.
- Prep ahead of time. You can toss the sausages and grapes in the oil and herbs up to four hours before you plan to cook. Keep the tin covered in the fridge and just add the balsamic vinegar at the final roasting stage as directed.
- Check the temperature. Sausages vary in thickness, so use a meat thermometer to make sure they’ve reached 70°C (158°F). If they look brown but feel soft, they need another few minutes in the oven.
What To Serve With Roasted Sausage And Grapes
Serve this with a side of creamy mashed potatoes or a heap of polenta to catch the sweet balsamic juices. A simple green salad with a sharp lemon dressing or some steamed broccoli provides a fresh contrast to the rich meat.
How To Store Roasted Sausage And Grapes
Fridge
Keep any leftovers in an airtight container for up to three days. The balsamic sauce will thicken further as it cools, so make sure to scrape all the jelly-like juices into the container so you don’t lose the flavour.
Reheat
The best way to reheat is in a frying pan over a medium heat with a splash of water to loosen the sauce. You can use a microwave for two minutes on high, but the sausage skins will lose their snap and become soft.
Freeze
Freeze the cooked sausages and grapes in a sealed freezer bag or container for up to two months. Defrost them completely in the fridge overnight before you attempt to reheat them in the oven or a pan.
Ina Garten Roasted Sausage And Grapes Nutrition Facts
- Calories: 410 kcal
- Protein: 18g
- Fat: 32g
- Carbohydrates: 14g
- Sugar: 10g
- Sodium: 720mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can assemble the whole tin and keep it covered in the fridge for up to four hours before you start roasting. This helps the herbs and garlic penetrate the meat for a deeper flavour.
No, it is best to leave the skins intact so the juices stay inside the meat while it roasts. Pricking them can cause the sausages to dry out and lose their flavour.
Yes, chicken or turkey sausages work well, but you’ll need to reduce the initial roasting time by 5 minutes to avoid drying them out. Make sure they reach an internal temperature of 75°C (165°F).
Ina Garten Roasted Sausage And Grapes Recipe
Description
Sticky balsamic vinegar and sweet roasted grapes create a syrupy glaze over juicy pork sausages in this fast tray-bake.
Ingredients
Instructions
- Heat your oven to 200°C (400°F/Gas Mark 6) and line a large roasting tin with aluminium foil.
- Spread the sausages and grapes in the tin and toss with the oil, garlic, thyme, salt, and pepper.
- Roast for 25 minutes until the pork begins to take on a brown colour.
- Drizzle the balsamic vinegar over the contents and roll the sausages so they’re well coated in the liquid.
- Roast for another 10 to 15 minutes until the juices are syrupy and the grapes have slumped.
- Let the tin sit for 5 minutes to allow the glaze to thicken and the meat to rest.
