Roast Sausages and Grapes

This dish is so easy to prepare, just arrange the food on a sheet pan drizzle with olive oil and chianti and shove it into a hot oven.

Roast Sausages with Grapes and Fennel









  • Extra Virgin Olive Oil
  • Salt and pepper
  • Garlic
  • Balsamic Drizzle
  • 2 pounds Italian sausage links
  • 1 pound red potatoes or fingerlings
  • 5 to 6 cups stemmed black or red seedless grapes
  • 4 sprigs rosemary, stemmed
  • 2 bulbs fennel, halved and thinly sliced
  • 1 cup Chianti wine
  • Crusty bread, for serving


  1. Preheat oven to 450°F
  2. Place the sausages on a large sheet tray.
  3. Arrange the grapes, potatoes, rosemary and fennel alongside, not on top of, the sausages.
  4. Drizzle generously with olive oil all over.
  5. Then drizzle chianti and season with salt and pepper.
  6. Roast sausages for 25-30 minutes.
  7. Casings should be brown and crispy and the sausages are cooked through.
  8. Serve with crusty bread.

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