Winemaker'S Sausages Roasted With Grapes

• 2/3 cup EVOO
• 2 T fresh rosemary leaves, finely minced
• 2 tsp anise seed
• 2 tsp fennel seed
• pepper
• 2 lbs artisanal sausages without garlic or chile (Aidell's)
• 2 lbs mixed red and white and black table grapes, rinsed, dried, and relieved of their stems
• 1 cup red wine

1. In a small saucepan over low heat, heat the oil and add the herbs, seeds, and a generous grindings of pepper. Stir and cover the pan, permitting the oil to infuse for 15 minutes. Meanwhile, pierce the sausages with the tip of a knife, 1 or 2 pricks each, place in a large kettle, and barely cover with cold water. Bring kettle just to simmer; cover, leaving the lid askew, and poach for 5 min. Preheat oven to 400F
2. Drain poached sausages and place in an ovenproof roasting pan. Pour the infused oil over the sausages, add the grapes, and toss everything together, coating the sausages and the grapes with the perfumed oil. Place the pan in the preheated oven and roast the sausages and grapes for 25 minutes, turning them so the sausages will crust and the grapes become plump, their skins bursting with juices. With a slotted spoon, remove the sausages and grapes from the roasting pan an keep warm.
3. Add the red wine to the pan and stir over a medium flame, scraping up any bits and pieces. Raise the flame to high and let hte wine reduce almost to a syrup. Pour the reduced wine over the reserved sausages and grapes and spoon them quickly onto warmed plates.

evoo, t, anise, pepper, garlic, grapes, red wine

Taken from www.epicurious.com/recipes/member/views/winemakers-sausages-roasted-with-grapes-50038985 (may not work)