Jeff Mauro's Sausage Muffuletta with Grapes and Fennel | The Kitchen | Food Network
Jeff uses whole sausage for an amazing muffuletta with fennel and grapes!
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Sausage Muffuletta with Grapes and Fennel
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
One 2-pound coil hot Italian sausage, skewered twice to make an X
2 fennel bulbs, fronds removed, sliced in half and then sliced frond to root into 1/4-thick-slices
Kosher salt and freshly ground black pepper
1 1/2 cups red seedless grapes
1/4 cup balsamic vinegar
4 sprigs fresh thyme
1 large fresh sesame seed boule (round Italian loaf), halved horizontally and warmed
One 6- to 7-ounce small jar green olive tapenade
4 ounces crumbled feta cheese
Directions
Preheat oven to 425 degrees F.
Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.
Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.
Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.
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Jeff Mauro's Sausage Muffuletta with Grapes and Fennel | The Kitchen | Food Network
RD Recipe: Italian Sausage Flatbread with Grapes by Tara Gidus
Recipe created by Tara Gidus, M.S., R.D., for the California Table Grape Commission
baked sausage and grapes? six simple ingredients and it's delicious!
it is in the title. this is my rendition of baked Italian sausage and grapes.
the sausage, seasonings, and oven do the work with little intervention from you.
ingredients amounts are highly subjective:
sausage
grapes
thyme
rosemary
salt and pepper (not counted as ingredients and optional)
garlic
balsamic vinegar
400F/204C for 25 to 30 minutes
Italian Sausage Recipe | Salsiccia all'Uva | Salsiccia with Grapes Recipe
Okay fellow food lovers, something unexpectedly delicious coming up! Salsiccia is a traditional fresh Italian sausage, known and loved all around the country. This piece of meat is used in many old and new recipes and today will be combined with grapes! Salty taste of salsiccia meets the sweet grapes, white wine and fresh rosemary - we promise, you are going to be mind blown by this taste experience.
For two portions you need:
- 4 fresh Italian sausages (salsiccia)
- 6 dark grapes, 6 green grapes
- 1/2 cup white wine
- Extra virgin olive oil
- Fresh rosemary
How to:
1. Cut all the grapes in half.
2. Place a pan on the stove and prepare the Salsicca by sticking few holes in the skin with a fork or knife. In this way the extra fat will come out nicely. Throw in the salsiccia on the clean and warm pan and add a bit of olive oil.
3. When the salsiccia starts to get a bit of color pour in the white wine. Lower the temperature a bit, cover the pan and leave the mix on the stove for 3-4 minutes. In this time the sausages should get nice and brown.
4. Add the grapes and rosemary to the mix. The juice of the grapes will create a nice sauce together with the white wine seasoned with rosemary. Cover the pan with a lid and leave on the stove for few minutes.
5. Place everything on a plate and top it with fresh rosemary. Enjoy!
Buon appetito!
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