Wednesday, September 17, 2008

...Sausage and Grapes.

About this time of year, when grapes are in abundance and fall is starting, I will make "Sausage and Grapes". I have inherited this recipe from my most dearest friend Bob, who sadly passed away far too early in his young life. He was a wonderful man, full of humor, insight, and was blessed with the cooking talents of his Italian grandmother. All of his friends, who have made this dish on many occasion, will always send him, wherever he is, a wink, a nod, or a toast thanking him for passing this "family recipe" on to us. What I have held secret for many a year and never divulged, was that his grandmothers recipe came straight out of the pages of Sunset Magazine, Sept. 1989. I know Bob would forgive me and most probably has a chuckle each time he sees us carefully trying to recreate this most sacred dish. I pass this on to you all now in memory of Bob, and as a opening to the Fall Season.

Sausage with Grapes

8 mild Italian sausages (1 1/2 to 1 1/2

1 cup water

1 quart (about 1 1/2 lb.) green seedless (or red seedless) grapes, rinsed

1 small cluster green seedless grapes

Prick sausages with a fork and place in a 10- to 12-inch frying pan. Add water. Bring to a boil, cover, and simmer 10 minutes. Drain water and fat from pan. Add the 1 quart grapes to pan; cover and simmer until grapes are soft, about 10 minutes. Uncover and cook over high heat, turning sausages and stirring grapes occasionally. As liquid reduces, lower heat to medium; stir often until sausages are well browned and grapes are soft and lightly browned, 15 to 20 minutes. Transfer sausages to platter and spoon grapes over them. Can be served with soft polenta. Garnish with cluster of grapes.

Makes 8 servings.

Per serving: 239 cal.; 12 g protein; 15 g fat,- 16 g carbo.; 510 mg sodium; 43 mg chol.

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