Sunday, August 19, 2012

Roasted Sausages with Grapes perfectly paired with @schlossiwines #SundaySupper

In many cultures, wine has had a long history of being a staple at the dinner table.  I couldn't imagine a plate of fresh pasta without a nice glass of red wine.  Wine doesn't have to be expensive.  Drink what you like!


This Sunday Supper, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  Since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  I love the fact that Schlossadler International Wines imports from small family vineyards.

What a beautiful selection of wines chosen by Schlossadler International Wines for their Labor Day Wine Club Shipment.


  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen,
  2. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough.
  3. 2010  Ernst Holler, Blaufrankisch, Burgenland,
ENOFYLZ paired my dish with 2010  Ernst Holler, Blaufrankisch, Burgenland.


Roasted Sausages and Grapes

2 lbs. Italian sausage (hot or sweet or a mixture of both)  
I used the hot sausage
3 tbsp. unsalted butter
4 cloves garlic, sliced
4 cups red or green seedless grapes, stems removed
2 to 4 Tbsp. dry red or white wine
I used Pinot Grigio and all green grapes
3 Tbsp. balsamic vinegar

Preheat oven to 475 degrees F.
Parboil the sausages in water to cover for 6 to 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan.  Add the garlic.  When the garlic starts to sizzle, add the grapes and toss to coat.  Over medium-high heat add the wine.  Stir with a wooden spoon for a few minutes until the wine has reduced by half.

Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.  Roast in the oven, turning the sausages once, until the grapes are soft and sausages have browned, 25 to 30 minutes.

Place the roasting plan on top of the stove over a medium-high heat and add the balsamic vinegar. Allow the vinegar and juices to reduce until they are thick and syrupy.

Serve with fresh Foccaccia or Ciabatta bread.
This was such a delicious combination with the hot sausage.

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.  We will be sharing these amazing recipes with you all day!

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.
Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.
Follow Schlossadler Wines:


~Adapted from J. Killeen

16 comments:

  1. Patti, This looks so good with the sauce making a glaze!

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  2. Okay...I'm drooling!! Sausages with grapes = awesome.

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  3. Patti~ What a wonderful recipe! I can't wait to try it and enjoy it with a nice glass of wine from The Schlossadler International Wine Club selection.

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  4. Mmmmmm! I have a bunch of grapes still on the vine just waiting for me to go out and pick - and then do something amazing like this with! I love the grape and sausage combo and I can just imagine mopping up those glorious juices with some good bread. Delish!

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  5. Wow, that sure sounds different! I played with grapes today too:@) Had to wear jeans and a long sleeved shirt to pick them, the mosquitoes are brutal! But it's worth it-Happy Sunday!

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  6. Wow, this is such an interesting recipe! I love sausages and never thought of cooking them with grapes. Wonderful!

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  7. Love the sign! LOL.

    And I love this dish. Sounds delicious!

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  8. This sounds awesome! I'm always looking for a "different" dish and something besides chicken or beef! This is a must try! Thanks for sharing!

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  9. What a great pairing - this looks delicious!

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  10. You are getting pretty snazzy with that camera. The dish looks wonderful. I am so glad we have Sunday Suppers togather. Next week maybe I will get my feet wet.

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  11. Your recipe has inspired me: I absolutely want to make this with some nice mashed potatoes when it gets a little colder.

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  12. This looks marvelous Patti. Now that I know you used hot sausage, this dish would probably work well with the Kerner Auslese too! That's the beauty of pairing wine and food. There is virtually never just 1 "right" answer! Cheers!

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  13. I'll be adding grapes and wine next time I make sausages.

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  14. Sounds & looks so yummy ! Not a huge fan of sausage, but this makes me want to try it !!

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  15. What a gorgeous meal! I typically use Italian sausage just for spaghetti sauce and lasagna, but paired with fruit and wine looks like a magnificent option. Wonderful #SundaySupper post~

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  16. This is so good. Maes it tonight with red wine and red grapes.

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