RECIPE | Sausages roasted with wine and grapes
This is an easy and tasty way to jazz up good old bangers. Simply use plant-based sausages to turn it into a vegetarian dish
6 quality pork, beef, lamb or vegetarian sausages (or you could use 600g boerewors)
250ml (1 cup) dry white wine (or use leftover sparkling wine or rose if preferred)*
250g seedless white or black grapes, picked from the stalk*
Knob of softened butter mixed with 5ml (1 tsp) flour
Salt and freshly ground black pepper
A handful of chopped parsley or sage
Potato or sweet potato mash
- Prick the sausages so the wine can permeate them and give them good flavour.
- Preheat a pan with a dash of olive oil and fry the sausages till golden brown all over.
- Pour over the wine and add the grapes and cook till the sauce is reduced and syrupy. Add the butter and flour mixture. Season generously.
- Serve the sausages over the mash, drizzle with the pan juices and sprinkle with herbs.
- You can replace the wine with stock if you prefer.
- You can replace the grapes with 125ml (½ cup) raisins (plump them up in boiling water for 10 minutes before draining )or use 400g apples, peeled, cored and quartered.
- Nieuwe Haarlem Pinotage 2017: Gentle presence of oak, this wine rounds off with freshness on the palate, R90
- Rhebokskloof Chardonnay 2018: Well-balanced acidity ensures good pairing potential, R95