Grapes play so well with hot and sweet sausages. Adding a light, fruity flavor to an otherwise greasy heavy meal. This is a fast, fast dinner that I love to make on a cold autumn night. In fact, I made it last night while I was listening to the wind howl and the rains come pouring down.
3 tbs roasted garlic (those Christopher Ranch jars you can find in the supermarket.)
2 pounds Yukon Gold potatoes, cut into bite-size pieces.
1/2 lb. Sweet Italian Turkey Sausage + hot Italian Turkey Sausage. (I use turkey to lighten up the calories. You can use pork or chicken, though chicken is not as flavorful.) Bake these whole, or slice into bite-size pieces.
2 cups red and green grapes.
Seasonings as you like it.
Stir the roasted garlic into the chopped potatoes. Spread the tators and sausages on a cookie sheet, drizzle with 1 tbs. olive oil and roast at 375 (F) until brown. About 30 minutes. 15 minutes into this baking time... add a couple of cups of grapes. Let them roast with the potatoes and sausage for another 15 minutes, or until everything is a lovely gorgeous brown, indicating it's time to eat me.
√ Add a little oomph with cayenne pepper.
√ Make it totally to die for by sprinkling a half cup of shredded Mozzarella or Asiago cheese over this mess 5 minutes before it's done cooking.