This is a simple sausage dinner made a little more exciting. Grapes are delicious roasted and have a beautiful savoury sweetness to them, while the addition of verjuice creates a lovely sauciness.
- 4 pork sausages
- 1 small bunch green grapes (about 300 g)
- 30 g butter
- 125 ml (½ cup) verjuice
- 125 ml (½ cup) chicken stock
- 3 thyme sprigs
- olive oil, for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200°C.
Place a large ovenproof heavy-based frying pan over high heat. You want a pan big enough to hold the sausages and the grapes. When the pan is hot, drizzle in a little oil, then add the sausages. Give them a good few minutes to brown.
Turn the sausages over and lay the grape bunch in the pan. Give this a minute or 2 and then add in the butter and thyme.
Give your pan a little jiggle and wait for the butter to melt and start to brown (about 4 minutes). At this stage, splash the verjuice and chicken stock into the pan, bring it to the boil, then place the pan in the oven and cook for 8-10 minutes, depending on the thickness of your sausages.
Remove the sausages and set aside in a warm spot while you give the grapes another 5 minutes in the oven. Remove and taste the pan juices for seasoning.
Serve the sausages atop some creamy mash, use the scissors to cut the bunch of grapes in half and nestle them on top of the sausages. Spoon over the pan juices and serve immediately.
• A spicy pork and fennel sausage is ideal for this dish.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
Always on the hunt for the next vegetable to pickle, follow O Tama Carey on Instagram.