WHY THIS RECIPE WORKS:
Italian sausage with grapes is a great example of the affinity that pork and fruit flavors have for one another. We wanted to pay homage to this simple Italian dish and highlight the attributes that make it so appealing. Taking inspiration from a potsticker cooking method, we use a combination� read more
Italian Sausage with Grapes and Balsamic Vinegar This humble Italian supper celebrates the natural pairing of sweet and savory.
1. Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel. Distribute grapes and onion over and around sausages. Add water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.
2. Transfer sausages to paper towel?lined plate and tent with aluminum foil. Return skillet to medium-high heat and stir pepper and salt into grape-onion mixture. Spread grape-onion mixture in even layer in skillet and cook without stirring until browned, 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer. Reduce heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until wine is reduced by half, 30 to 60 seconds. Remove pan from heat and stir in vinegar.
3. Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve
DON'T JUDGE A LINK BY ITS COLOR
When we were perfecting our method for cooking sausage, we kept running into a weird phenomenon: Sometimes sausages that were fully cooked to 160 degrees looked pink inside. Deep, hammy pink. Naturally, nobody wanted to touch those links, but we later learned that persistent pinkness can be due to a variety of factors unrelated to the meat�s doneness: the seasonings, the age of the pork when it�s processed, and how it was stored. But according to Joseph Sebranek and Melvin Hunt, professors and meat experts at Iowa State University and Kansas State University, respectively, the most significant factor affecting the pigment is the pork�s pH: The higher the pH, the more stable its pink pigment will be, even when the meat is fully cooked.
We confirmed this effect by adding increasing amounts of alkaline baking soda to ground pork to raise its pH and then cooking all the samples via sous vide to exactly 160 degrees. Sure enough, the samples with the highest pH were noticeably pinker, proving that the color of the pork is not a good indication of its doneness. Instead, we�ll trust our instant-read thermometers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (90%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 6.4mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 0g||0 %|
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Calories per serving: 51
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