Fennel Sausage with Wrinkled Grapes and Grape Extract Recipe
2 tablespoons olive oil
8 fennel sausages, about 1 1/2 − 2 pounds
1 pound grapes, rinsed
1/4 cup toasted pine nuts
Torn parsley, for garnish
In a large, heavy skillet, heat the olive oil over medium heat until shimmering. Add the sausages and cook, turning occasionally, until golden and thoroughly browned all over. In the meantime, puree 1 heaping cup of the grapes in a blender or small food processor. Press the puree through a strainer to collect the juice, then discard the pulp. Once the sausages are golden on all sides, add the grape juice and remaining grapes. Cook until the sausages are cooked through, then remove them to a platter and turn the heat to high. Reduce the sauce until sweet and rich and the grapes are collapsing. Serve with the pine nuts and parsley for garnish.