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Skillet-Roasted Sausages with Muscadines & Shallots
From Statesboro Market2Go
<p>A sensational savory seasonal supper! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: pbsnc.org (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 pound
Sausage links
1 to 1 1/2 cups
Muscadine or Scuppernong grapes (halved and seeded)
2 large or 4 small
Shallots (peeled and halved lengthwise)
1 tablespoon
Olive oil
Salt & pepper to taste
2 or 3 small sprigs
Rosemary (plus some for garnish)
1 tablespoon
Balsamic vinegar
SERVING SUGGESTIONS INCLUDE:
Grainy mustard
Bread
Hard cheese
Creamy grits
Mashed potatoes
or sweet potatoes
Step by Step Instructions
- Preheat oven to 400 and heat a cast iron (or other oven proof) skillet over medium-high heat. Cook sausages for 2 to 3 minutes on each side.
- Toss the grapes and shallots with oil, salt, and pepper, then push the sausages to the side in the pan and add the grape mixture to the skillet, turning the shallots cut side down.
- Tuck the rosemary sprigs in with the grapes, then place the skillet into the oven at let cook for 20 minutes.
- Drizzle with vinegar and chopped rosemary, then serve with mustard, bread, and hard cheese, over grits, or alongside potatoes prepared to taste.