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Salsiccia all'Uva | Italian Sausage with Autumn Grapes
(0)
25 min
Quick
Gurkerl Küche
Saftig gebratene Salsiccia trifft auf süße Weintrauben, feine rote Zwiebeln und frischen Rosmarin. Ein herbstlicher Klassiker aus der Toskana, in nur 20 Minuten auf den Tisch gezaubert.
Ingredients
Preparation method
Peel the red onions and slice them into thin half-rings. Crush and peel the garlic cloves. Wash the grapes and pluck them from the stems. Strip the rosemary needles from the sprigs and coarsely chop them.
Heat the olive oil in a large frying pan over medium heat. Prick the salsiccia several times with a fork or cut into bite-sized pieces and fry on all sides for about 5 to 6 minutes until golden brown. Remove from the pan and set aside briefly (or keep warm in the oven at 60 °C).
Sauté the onion rings in the pan drippings for 2–3 minutes until translucent. Briefly toss in the crushed garlic and fresh rosemary until wonderfully fragrant.
Chef's tip
A Tuscan salsiccia with a delicate hint of fennel is especially well suited – its savory, aromatic flavor harmonizes perfectly with the fruity sweetness of the autumn grapes.
Instead of red wine, you can also use a dry white wine (such as Pinot Blanc or Grüner Veltliner) for a slightly lighter note.
70 min
Under an hour
