14 September 2009

fall flavors? roasted sausages with grapes

I'm not sure what's gotten into me, but I am full-on into fall. Maybe it's because I'm feeling nostalgic for where I was this time last year (8 months pregnant and looking forward to an October baby).

Yes, the leaves are changing color. The air is cooling. A couple of weeks ago it dumped down rain. For half a day. I felt an urgent need to roast something.
And with the fall nostalgia of baby in belly have come a return of the cravings. Mostly for sausage. So I found this recipe for roasted sausages and grapes. Couldn't be easier. Toss a bunch of (browned) sausages into a roasting pan, shower them with grapes that have been bathed in olive oil, and pop them into the oven. Finish the grapes in a saucepan until they, well, pop, add a little balsamic vinegar and you have a really lovely, elegant, simple meal. I served them with a side of sauteed spinach, roasted sweet potatoes, red onion, red pepper, black beans and corn and avocado. It was actually a salad I'd made from the night before, but after a quick stir in a hot pan, tasted yummy this way, too. A little random, the combination, but my former pregnant self would have understood.

Lucky for me, Jules is a fan of just about all pork products (sausage, bacon, ham), and of most sausages in general, provided they're not spicy. He won't brush a chicken nuggets to his lips, nibbles fries with utter disdain, has not a clue what fruit leather is, but if you squeeze a bunch of mystery meat into a jacket, he's all over it.

So the sausage went down with nary a protest. As did the corn muffin I served it with. The veggies? Not so much. Though I did see a sweet potato sneak its way in.

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