Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and red onions for a savory-sweet combination that's simply elegant.

# What You’ll Need:

→ Meats

01 - 1 pound Italian sausages, mild or spicy

→ Produce

02 - 3 cups seedless red grapes, washed and stems removed
03 - 1 medium red onion, peeled and cut into wedges

→ Pantry

04 - 2 tablespoons olive oil

→ Seasonings

05 - 1 tablespoon fresh rosemary leaves
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt

# How To Make It:

01 - Preheat the oven to 425°F.
02 - In a large baking dish or sheet pan, combine grapes, red onion wedges, olive oil, rosemary, salt, and pepper. Toss all ingredients to coat evenly.
03 - Nestle the sausages among the grapes and onions in the baking dish.
04 - Roast for 25 to 30 minutes, flipping sausages halfway through, until sausages are browned and cooked through and grapes are caramelized.
05 - Serve hot, spooning the roasted grapes and onions over the sausages.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have sitting around.
  • The grapes turn jammy and almost sauce-like, clinging to the sausages in the best way.
  • Cleanup is laughably easy since everything roasts together in one pan.
  • It works just as well for a Tuesday dinner as it does for guests you want to impress without stress.
02 -
  • Don't use green grapes, they stay too firm and tart, red grapes collapse into sweetness and that's the whole magic.
  • If your sausages are thin, check them at 20 minutes or they'll dry out before the grapes are done.
  • A splash of balsamic vinegar in the last five minutes of roasting adds a tangy depth that makes people ask what your secret is.
03 -
  • Use a rimmed sheet pan instead of a baking dish so nothing is crowded and everything gets those crispy, caramelized edges.
  • Let the pan rest for a couple minutes before serving so the juices thicken slightly and cling to the sausages instead of running everywhere.
  • If you're doubling the recipe, use two pans or the grapes will steam and turn mushy instead of roasting properly.
Go Back