The brilliant Stacey at Stacey Snacks did it again for me with sausages and grapes (http://www.staceysnacksonline.com/2011/10/salsiccia-alluva-sausages-w-roasted.html). I love the idea of roasting grapes, and the thought of grapes and sausages together just sounded perfect – so I gave it a go with some minor alterations. Stacey served her sausages over a cauliflower purée, I just didn’t want to do that many dishes, so I added it to the dish, along with some other things – so here it goes:
Roasted Sausages with grapes and mixed veg
Serves 2
- 4 sausages of choice
- 1 head cauliflower, cut into florets
- two handfuls of grapes
- 1 small bulb of fennel, cut into chunks
- two handfuls of cherry tomatoes
- one large red onion, cut into large dice
- one tbsp oil (I used rice bran oil)
- one tbsp balsamic vinegar
- dash of worcester sauce
- salt and pepper
Method:
Toss vegetables together in a large zip lock bag, and add seasonings. Toss to mix.
Put mixed veg in a prepared roasting tin (I usually just put a wee bit of oil and some sea salt in the bottom of mine to keep things from sticking and add flavour).
Top with sausages.
Bake at 180C / about 350F for 40 minutes or so (depending on how browned you like your sausages / veg)
Eat!
Am I the only person out there who still thinks of snausages when you say sausages – it was dog food, I think???
certaintyincookiesandtaxes 
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Likewise! 🙂
I would really like to try this. I has an interesting flavor/texture combination that I find intriguing.
Thanks so much for your comment Kristen – I can confirm that it did indeed have both interesting flavours and textures (I love my textures too!)