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ISO: ISO RVB Tried Sausage and Grape rec.. YUM! Thanks for sharing!
- Thread starter brooksie
- Start date
In Search Of:
so simple so good and thanks for the feedback
you don't hafta put the apricots in but they add a lot to the dish.
Sausage with Grapes and Apricots
serves 8
Ingredients:
2 # sweet Italian sausage
2 # seedless grapes
1 # dried apricots
Advance Preparation:
Slice sausage into 1" slices.
Slice grapes in half, longways.
Bake at 3501 for 2-3 hours to render fat.
Drain. Refrigerate liquid to congeal fat.
Meanwhile:
Chop apricots coarsely
Cover with water, bring to a boil, and simmer gently for 1 hour.
Reserve.
Final Preparation:
Remove fat from sausage- grape liquid. Add to sausage.
Add apricot-water mixture and mix well.
Bake for additional hour at 3501.
Variations:
Use soujouk (Lebanese sausage -very spicy, complex, earthy flavor) if you can find it. There=s not enough fat rendered with soujouk to need the draining and defatting.
Use other sausage (Andouille (hmm.. My spell checker just told me that Andouille doesn=t exist and maybe I should try Intel instead) might be nice)
Comments:
The original recipe is from my wife's more-or-less cousin, Rob Nolan, and uses whole sweet Italian sausage (poked lots with a fork) and omits the apricots. It's a wonderful recipe in its own right. Huge advantage is its simplicity (not to mention its great taste).
When I did a once-in-a-lifetime several course dinner based mostly on food that my wife, Laura, read about (mostly in Nero Wolfe and Dick Francis mysteries); I couldn't resist slipping in something of my own. I used sliced soujouk (if you don't know it, there's no use in trying to describe it (my favorite is made by Kayseri Basterma, Inc. In Poughkeepsie, NY 12603), but for Richard, at least, if The Jungle doesn't stock it, Jim would prolly order some) and apricots. I don't remember whether fresh or dried - I waffle back and forth over which is better - especially when I can only get apricots that were picked green and allowed to die until softish (maybe). I served it on a bed of wild rice. Nobody complained.
you don't hafta put the apricots in but they add a lot to the dish.
Sausage with Grapes and Apricots
serves 8
Ingredients:
2 # sweet Italian sausage
2 # seedless grapes
1 # dried apricots
Advance Preparation:
Slice sausage into 1" slices.
Slice grapes in half, longways.
Bake at 3501 for 2-3 hours to render fat.
Drain. Refrigerate liquid to congeal fat.
Meanwhile:
Chop apricots coarsely
Cover with water, bring to a boil, and simmer gently for 1 hour.
Reserve.
Final Preparation:
Remove fat from sausage- grape liquid. Add to sausage.
Add apricot-water mixture and mix well.
Bake for additional hour at 3501.
Variations:
Use soujouk (Lebanese sausage -very spicy, complex, earthy flavor) if you can find it. There=s not enough fat rendered with soujouk to need the draining and defatting.
Use other sausage (Andouille (hmm.. My spell checker just told me that Andouille doesn=t exist and maybe I should try Intel instead) might be nice)
Comments:
The original recipe is from my wife's more-or-less cousin, Rob Nolan, and uses whole sweet Italian sausage (poked lots with a fork) and omits the apricots. It's a wonderful recipe in its own right. Huge advantage is its simplicity (not to mention its great taste).
When I did a once-in-a-lifetime several course dinner based mostly on food that my wife, Laura, read about (mostly in Nero Wolfe and Dick Francis mysteries); I couldn't resist slipping in something of my own. I used sliced soujouk (if you don't know it, there's no use in trying to describe it (my favorite is made by Kayseri Basterma, Inc. In Poughkeepsie, NY 12603), but for Richard, at least, if The Jungle doesn't stock it, Jim would prolly order some) and apricots. I don't remember whether fresh or dried - I waffle back and forth over which is better - especially when I can only get apricots that were picked green and allowed to die until softish (maybe). I served it on a bed of wild rice. Nobody complained.