Sicilian-inspired Salsiccia con Uva

Ingredients

In this Sicilian adaptation, the Finnish Rusinamakkara is transformed into Salsiccia con Uva. The original dish typically consists of sausages mixed with breadcrumbs and raisins, while the Sicilian version replaces the raisins with fresh grapes. Additionally, the cooking technique and flavor profile are adjusted to reflect the vibrant and bold flavors of Sicilian cuisine. We alse have the original recipe for Rusinamakkara, so you can check it out.

• 4 Sicilian sausages (salsiccia) (approx. 400g / 14oz) 4 Sicilian sausages (salsiccia) (approx. 400g / 14oz)
• 2 cups (300g) seedless grapes (preferably red or black) 2 cups (300g) seedless grapes (preferably red or black)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet, heat the olive oil over medium heat.
3. 3.
   Add the sausages to the skillet and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove the sausages from the skillet and set aside.
5. 5.
   In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
6. 6.
   Add the grapes, dried oregano, and chili flakes (if using) to the skillet. Season with salt and pepper.
7. 7.
   Return the sausages to the skillet, nestling them among the grapes.
8. 8.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sausages are cooked through and the grapes have softened.
9. 9.
   Remove from the oven and let it rest for a few minutes.
10. 10.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Grapes — Choose ripe, seedless grapes for the best flavor. Red or black grapes work well in this recipe, providing a touch of sweetness and a burst of color.

Tips & Tricks

• For an extra burst of flavor, try using spicy Sicilian sausages.
• If you prefer a milder taste, remove the chili flakes from the recipe.
• Serve the dish with a side of creamy polenta or crusty bread to soak up the delicious juices.
• Experiment with different grape varieties to discover your favorite flavor combination.
• Fresh basil leaves add a fragrant touch to the dish, but you can also try garnishing with parsley or oregano.

Serving advice

Serve Salsiccia con Uva hot, straight from the oven. Place the sausages and grapes on a platter, drizzle with the flavorful pan juices, and garnish with fresh basil leaves. Accompany the dish with a side of creamy polenta or crusty bread to complete the meal.

Presentation advice

Arrange the sausages and grapes on a large platter, allowing the vibrant colors to shine through. Drizzle the pan juices over the dish for added flavor and visual appeal. Garnish with fresh basil leaves to add a touch of freshness and fragrance.