Salsicce e Uva

Name: Salsicce e Uva
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 600 g umbrian coarse pork sausages; 500 g black or red wine grapes; 30 ml Extra virgin olive oil; 100 ml Dry white wine; 1 sprig Fresh rosemary; 1 piece fresh bay leaf; 2 g Fine sea salt; 1 g Black pepper

Salsicce e uva is a traditional Umbrian harvest dish of coarse pork sausages browned and simmered with whole sweet wine grapes until glossy.

🇮🇹Italy· Umbria

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

600 g umbrian coarse pork sausages — pierced with a fork
500 g black or red wine grapes — washed and stemmed
30 ml Extra virgin olive oil — Umbrian olive oil preferred
100 ml Dry white wine — such as Grechetto or Trebbiano
1 sprig Fresh rosemary — whole
1 piece fresh bay leaf — whole
2 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•Heavy-bottomed frying pan
•Tongs
•Wooden spoon
•Chef's knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 38 g
carbs: 24 g
fibre: 2 g
protein: 26 g
calories: 540 kcal

Instructions

1
Prick each sausage in two or three places with a cocktail stick to prevent bursting.
2
Warm the olive oil in a large heavy-bottomed frying pan over medium heat.
3
Add the sausages and sear for 6 to 8 minutes, turning frequently until evenly browned.
4
Pour in the white wine and allow it to bubble vigorously until reduced by half.
5
Add the whole grapes, rosemary sprig, and bay leaf around the browned sausages.
6
Cover the pan with a lid, lower the heat, and simmer gently for 12 minutes.
7
Remove the lid and press a few grapes lightly with a spoon to release sweet juices.
8
Simmer uncovered for 5 to 7 minutes until the sauce reduces into a rich, glossy glaze.
9
Discard the rosemary sprig and bay leaf, then transfer the glazed sausages and grapes to a warm platter.

Chef's tips

Choose firm, dark wine grapes with slight acidity rather than overly sugary green table grapes. If using seeded grapes, leave them whole so they soften without shedding too many loose pips into the pan.

Ingredient substitutions

Umbrian coarse pork sausages → coarse Italian pork sausages seasoned simply with salt, pepper, and garlic
black or red wine grapes → small seedless black grapes or Red Globe grapes

Storage

Store cooled leftover sausages and grapes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a covered skillet over low heat with a splash of water until the sausages are piping hot.

Common mistakes to avoid

•Crushing all the grapes into a purée rather than keeping most of them whole and juicy.
•Cooking over high heat at the end, which scorches the grape sugars before creating a glossy glaze.
•Skipping the initial browning step, which leaves the sausage skins soft and pale.

Serving suggestions

Serve hot alongside warm slices of Umbrian torta al testo flatbread.Pair with soft polenta to catch the sweet, savoury pan glaze.Serve with unsalted Umbrian country bread (pane sciapo).