Food and Recipes

Tuscan-Style Chicken Sausages and Grapes

It's not Friday, but we were cooking on 69 News at Sunrise.

Jaciel was in the kitchen with Annette Corona, award-winning, local cookbook author who has a unique appreciation for homegrown foods.

She's working on an upcoming cookbook titled, "Refueling Your Fork in Sync with the Seasons." Check out one of her recipes below.

Tuscan-Style Chicken Sausages and Grapes
2 tablespoons unsalted butter or olive oil
1 onion, finely minced, or 1/2-cuup finely minced shallots
4 cups seedless grapes; larger grapes can be sliced in half
1/2-teaspoon sea salt
1/4-cup fresh grapy juice diluted with a 1/4-cup water, or all water
2-lbs sweet Italian chicken sausages cut into 6 links
2-3 tablespoons balsamic vinegar

Preheat the oven to 400 degrees F. In a large skillet, melt the butter over medium heat and add the onoin; saute for one minute, and add the grapes, salt and grapy juice mix; stir to incorporate and cook for 3 minutes

Add the sausages to the pan, pushing them down among the grapes so they will brown on the bottom. Put the pan in the oven for 20-minutes, removing it halfway through to turn the sausages over to brown the other side.

Remove the pan from the oven and place over medium-high heat; add the balsamic vinegar and cook another 3-minutes in order for the juices to reduce a bit. Serve immediately on a large warmed platter.

DISCLAIMER FOR COMMENTS: The views expressed by public comments are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the TERMS OF USE  and the comment you are posting is in compliance with such terms. Your comments may be used on air. Be polite. Inappropriate posts or posts containing offsite links may be removed by the moderator.


Allentown, PA 18102




  • 0%

This Week's Circulars

Latest from the newsroom