Roasted Sausage and Grapes (Printable)

Juicy sausages roasted with sweet grapes and rosemary for a savory-sweet comfort dish in just 40 minutes.

# What You Need:

→ Meats

01 - 1 lb 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

→ Seasoning

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

# How-To Steps:

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 to coat evenly.
03 - Nestle the sausages among the grapes and onions.
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 uses one pan and barely dirties a utensil, leaving you free to open wine or set the table instead of hovering over a stove.
  • The grapes collapse into a sweet, jammy sauce that clings to the sausages in a way that feels restaurant-fancy but requires zero technique.
  • You can adjust the sausage type to match your mood or whoevers coming over, from spicy Italian to mild chicken apple, and it works every time.
02 -
  • Don't skip flipping the sausages halfway, or one side will stay pale and the grapes underneath will scorch while the top ones barely cook.
  • If your grapes look dry after 15 minutes, they might need a splash of water or balsamic vinegar to help them break down and create that saucy glaze.
  • Let the dish rest for a few minutes after it comes out so the juices settle and thicken just a little more before you serve.
03 -
  • Use a sheet pan instead of a deep baking dish if you want more caramelization and crispier edges on the grapes and onions.
  • Toss in a few sprigs of fresh thyme along with the rosemary for a deeper herbal note that makes the whole dish smell like a bistro.
  • If you want a little acid to balance the sweetness, splash a teaspoon of red wine vinegar over everything right before serving.
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