Italian Sausages with Peppers and Grapes is a traditional Umbrian dish from central Italy according to Lidia Bastianich, though I’ve added peppers here for color and heartiness.
Here’s a hearty Italian dinner that’s naturally gluten free when served over polenta. The recipe yields a generous amount, perfect for a large family or dinner guests. The sausages simmer slowly until the grapes burst, creating a sweet-tart glaze from their juices that coats the meat. The peppers add color and a tender bite that complements the sweet grapes and savory sausage.
The dish takes about 45 minutes to make and fills the kitchen with an irresistible aroma as the flavors meld. Use a large skillet or stockpot so the sausages and other ingredients have room to cook evenly. I browned the sausages in a stockpot, then finished everything in a skillet to ensure proper browning and space for the grape sauce to develop.
The finished sauce takes on a warm orange hue and a glossy texture from the grape juices and sausage fat—unexpected but delicious. The combination of lightly spicy sweet Italian sausages with the sweet-tart grapes and tender bell peppers is delightful. If you’re cooking for fewer people, this recipe scales down well.
Italian Sausages with Peppers and Grapes
Ingredients
Italian Sausages with Peppers and Grapes:
- ¼ cup extra virgin olive oil
- 8 large garlic cloves
- 2 ½ pounds Johnsonville Sweet Italian Sausage Links (about 2 packages or 10 links)
- ½ tsp crushed chili flakes
- 1 ¼ pound seedless green grapes (about 3 cups), washed
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 green bell pepper, sliced
Basic Polenta:
- 4 ½ cups water
- 1 tsp salt
- ¾ cup yellow cornmeal plus 2 Tbsp
- 1 ½ Tbsp butter
Instructions
-
In a large (12-inch) skillet or stockpot, heat the olive oil over low heat. Add the garlic cloves; when they begin to sizzle, arrange the sausages in one layer. Cover and cook gently, turning and moving the sausages occasionally as they brown and release fat.
-
After 10 minutes, sprinkle in the crushed chili flakes and continue cooking another 10 minutes until the sausages are golden all over. Tilt the pan and remove all but a few tablespoons of the fat. Discard the garlic cloves. Transfer the sausages to another skillet, cover, and keep warm over low heat.
-
Add the grapes to the skillet used for browning and stir to coat them with the pan juices. Cover and cook until the grapes soften and release their juices, 7 to 10 minutes. Add the sliced peppers and cook until tender, about 5 minutes. Return the sausages to the pan and stir to combine with the grape and pepper glaze; simmer 5 more minutes to meld flavors.
-
Serve the sausages halved atop a bed of polenta, spooning the grape and pepper mixture and pan juices over them.
-
For the polenta: Bring water to a boil in a large saucepan. Add salt, then gradually whisk in the cornmeal. Reduce heat to low and cook, stirring often, until thickened and the cornmeal is tender, about 15 minutes. If it thickens quickly, you can remove it from heat and let it sit for 10 minutes to soften. Stir in butter until melted and serve.
Notes
Sharing this recipe with a link is encouraged and appreciated. Copying or posting full recipes without permission is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow the original author for more recipes.