Recipe: Sausage and Grapes

Recipe Source: Bittman, Mark.  The Minimalist Cooks at Home.  Broadway Books, New York, 1999 pp. 180-1

This is another recipe that seems so easy that it barely qualifies as a recipe.  To be honest, even the author admits that, although he doesn't put it quite that way.  There are three ingredients: sausage, grapes, and lemon juice.  That's all.  The steps to making this dish are about a simple and uncomplicated as they come.  And yet, there's an undeniable complexity to this dish as well.  Let's start with the sausage.  First, there are so many different types of fresh sausage to choose from.  The original says "Fresh Italian sausage."  Okay.  Hot or sweet?  (I chose hot.  Like you didn't think I would!)  Pork or chicken?  (I chose pork, because it was much cheaper.)  Of course, if you feel like some other sort of fresh sausage, why would you not use that?  There are dozens of fresh sausages in the meat case at my local Whole Foods.  Wild Oats, which used to be independent but got bought out by Whole Foods, used to have these amazing fresh lamb sausages.  Wouldn't that be just divine?  Or how about some fresh chorizo?  I'd advise strongly against using pre-cooked sausages that just look fresh; they won't give enough juices.  Other than that, though, the sky is the limit. 

And can you really say that a recipe has only three ingredients if one of those ingredients is sausage?  So many different things go into making a sausage.  There's the meat.  The fat.  The casing.  The seasonings - spices.  Herbs.  Salt.  The process itself is more complex than I've attempted.  For that matter, the person you're getting those sausages from matters too.  True fresh sausages, made locally, will always be better than what you can find in the frozen food case, and they'll be much better in a heavily Italian neighborhood (for Italian sausages) than in, say, a mostly Irish neighborhood. 

And what about the grapes?  It was spring; there wasn't much of a selection, and Massachusetts isn't exactly known for its viticulture anyway.  What if you held off on making this dish until the fall?  Then there would be so many other varieties available.  If you're in a wine producing area, maybe you can get cab grapes, or pinot noir, or chardonnay....  Each one of these will change the dish in significant ways.  Grapes will also be cheaper in the fall, bringing the cost per serving down.  So even though there are only three ingredients, there are plenty of opportunities to make this dish your own. 

The only real change that I made here was to cut the sausages before cooking.  I felt that this made them cook more evenly and release more of their juices.  You can do this or not; it's up to you. 

Sausage and Grapes (serves 2 generously; approx. $5.11/serving.) 

3/4 lb fresh hot Italian pork sausage, cut into pieces

1 large bunch (4 cups) seedless green grapes

2 teaspoons lemon juice, or to taste

Equipment:

• Large saute pan or wok
• Slotted spoon

1. Heat the pan. 
2. Add the sausages to the pan and cook, stirring occasionally, until they are well browned.  There should be about a tablespoon, maybe two, of fat left in the pan.  If there is more than that you can drain off the excess. 
3. Evacuate the sausages to the serving platter with the slotted spoon.  Add the grapes to the pan.  Cook until some of the grapes collapse. 
4. Add the lemon juice, stir, and pour the pan juices and grapes over the sausages. 
5. Eat. 

Comments

[Angie's Recipes]

When I saw the title, I thought it would be something like a cold platter of variety of sausages....anyway, I want to say: you need some BEER...........cheers!

[Haley J.]

I love sausage and grapes! It's one of the first recipes I posted on my blog. Mine is not quite so minimalist / Bittman-esque, but it's still very easy. I use a bit of chopped rosemary to season it along with some onion and garlic, and some balsamic vinegar to finish it. I like how this one is pared down. So good.

[Laura @ Hungry and Frozen]

I've read a similar version in a Jill Dupleix book. Sounds intriguing and amazing...I definitely agree that the quality of the sausage would affect the outcome...would love to try this at some stage :)

[Sophie]

MMMMM....what a strange combination! it does look good, though! Yum!

[tigerfish]

I'm trying to imagine the flavors of this dish and I think I will like it! :D

[marshall]

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[Fearless Kitchen]

Tigerfish - Well, if you like sausage... and you like grapes.... :)

Sophie - It is a strange combination, I think it supposedly evolved from Umbrian vineyard workers or something like that.

Laura - It was surprisingly easy.

Angie - Needing a beer is the default state of my existence :)

[Fearless Kitchen]

Haley - Thanks! I like the sound of rosemary in this...