A classic dish in Italian home cooking: the sweet-sour taste of the grapes is particularly appreciated when contrasted with a rather spicy sausage.
|2||sausages, gluten-free||150 g|
|1 1/2 tbsp||olive oil||23 mL|
|2 cups||grapes, seedless, sweet||200 g|
|3||dried figs||3 1/2 tbsp|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
- Prick the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water and bring to a boil. Cover and simmer 5 min. Take the sausages out of the water, pat them dry and cut them into 3 or 4 pieces.
- Heat the oil in a sauté pan over medium heat. Add the sausages and sauté 4-5 min, until they become golden coloured. Turn them a few times while cooking. Add the grapes (*) and cook 8-10 min, tossing occasionally.
- Cut the figs into quarters and add them to the pan about 2 min before the end of cooking. Serve.
(*) Depending on the types of grapes, they may yield more or less juice. If the end result is too dry, you may cut some grapes in half and add some water to the pan. If the end result is too juicy, take the grapes and sausages out of the pan using a slotted spoon and reduce the liquid in the pan over high heat until it reaches a syrupy consistency.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin E
- Good source of :
- Niacin, Potassium, Vitamin B6, Zinc
- Excellent source of :
- Manganese, Selenium, Vitamin B1, Vitamin B12, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||1 ½|