Salcicce all’uva
4
Easy
25 minutes“Sausages and grapes served with slices of toasted ciabatta and generous smears of goat’s cheese. The salty goat’s cheese is the perfect accompaniment to the fatty pork bangers and sweet grapes. And wine. There must be wine.” – Sam Woulidge
Ingredients
Method
- 8 (500) g pork bangers
- 2 T olive oil
- 500 g seedless white grapes
- 4 T Woolworths white balsamic condiment
- 1 ciabatta, sliced and toasted
Method
Ingredients
1. Preheat the oven to 180˚C. Prick the sausages with a fork to prevent them from bursting, then quickly brown in a pan over a high heat in 1 T olive oil. This should only take 1–2 minutes.
2. Remove the grapes from their stems and place in a baking dish. Top with the pork bangers and drizzle with the remaining olive oil and the white balsamic condiment.
3. Give it all a good-natured stir and place in the oven for 20–25 minutes. Turn the sausages halfway through.
4. Serve with slices of toasted ciabatta and lashings of goat’s cheese
Find more sausage recipes here
Photographer: Jan Ras
Production: Bianca Strydom
Food assistant: Bianca Jones
There are no comments yet.
Comments