Photo: Mike Kenneally
Balsamic-Braised Sausages with Grapes and Watercress
18 ingredients
Serves 4.
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Be sure to use fresh sausages, rather than smoked ones, for this recipe. Browning them first in a broiler highlights their meaty flavor, and the slow cooker transforms them, making them meltingly tender. The fresh, robust flavors of the salad–tart-sweet grapes and peppery watercress–are the perfect counterpoint to the braised sausages. Large, dark purple grapes, which should be quartered rather than halved, are also lovely in this salad.
Estimated Nutrition (whole recipe, rough)
732
Calories
47g
Protein
45g
Fat
31g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Grape | 1/2 cup (76g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. fresh sweet or hot Italian pork sausages
- 1 large shallot, finely chopped
- 1/2 fennel bulb, cored and finely chopped
- 1 celery stalk, finely chopped
- 5 garlic cloves, smashed
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 2/3 cup chicken stock
- 3 Tbs. balsamic vinegar
- 2 Tbs. dry white wine
- 2 1/2 cups seedless red or green grapes, halved
- 1 bunch watercress, tough stems removed
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 3 Tbs. red wine vinegar
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes