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Fall Recipe from Laura

Sausages with Grapes

Fall time here in Tuscany has to be one of our favorite seasons between the energy surrounding the grape harvest, the rich and vibrant colors covering the countryside and seasonal dishes like Salsiccia con Uva (sausages with grapes).
 
Laura's recipe for this autumn dish takes its influence from Italian gastronome, Pellegrino Artusi, who included a recipe for Salsiccia coll’uva in his famous culinary bible, La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well), which he self-published in 1891. 
  
Laura kindly opened up her kitchen again for a Facebook Live Sipping Session with Mary and Jacopo the other week and shared her recipe for this sweet and savory dish. As always, she added her own twist to Artusi’s recipe.

She prepared a potato puree to accompany the dish with our dinner after the Live but roasted potatoes would work or simply a big loaf of crusty Tuscan bread to sop up the juicy sauce.

You can watch the Live Cooking Demo on our Facebook page

INGREDIENTS (serves 6) 
3 pork sausages per person
2 cups red or white grapes per sausage
1 tbsp tomato puree per sausage
Vegetable broth (as needed)
Extra virgin olive oil
 

  1. Add the olive oil to a pan. Prick the sausages with a fork and then add to the pan with the olive oil and brown them. 
  2. Add the cups of grapes to the pan and cook all together. 
  3. Once the grapes have broken, add the tomato puree as needed if the sauce lacks acidity and a little bit of broth (if it feels like there’s not enough sauce). Season with salt and pepper as desired. 
  4. Then plate and serve.

Total prep and cook time: 20-30 minutes 

BUON APPETITO! 

 

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