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Vine-Growers' Sausages
From Pure Simple Cooking, by Diana Henry

You may only be cooking sausages, but the bunches of baked grapes make this dish look luxurious. This is a dish that is special enough for a supper party. Saba (or sometimes saga) is grape must. Find it online or in specialty food stores. If you can't find it, substitute vin cotto.


1 onion, sliced
2 celery stalks, finely chopped
salt and pepper
olive oil
8 good-quality pork sausages
8 oz seedless red grapes
2 bay leaves
1 cup red wine
1/4 cup saba


1 Preheat the oven to 375F (190C). Put the onion and celery in the bottom of an ovenproof dish that will hold the grapes and sausages in a single layer. Season with salt and pepper and stir in 2 tbsp olive oil. Lay the sausages and grapes on top (leave about half the grapes on their stems it just looks nice). Using a wooden spoon, crush about a third of the grapes so that their juice comes out. Tuck in the bay leaves. Season with salt and pepper and drizzle a little olive oil over the grapes and sausages. Mix the wine with the saba and pour it around the sausages.

2 Roast for 50 minutes, until cooked through. You can turn the sausages over halfway through the cooking time so they get colored on both sides.

Yield: Serves 4

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