Sausages browning in the oven beside red grapes that slump and burst into their own juices: Domaine des Terres Rouges’ Grape Must Mustard, where grape must from the south of France softens the heat with fruity sweetness, ties the whole pan together.
Serves 4 · 40 min
Ingredients
- 8 pork sausages
- 1 lb (450 g) seedless red grapes
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 tbsp Grape Must Mustard (Domaine des Terres Rouges), plus extra to serve
- A few thyme sprigs
- Mashed potatoes or crusty bread, to serve
Method
- Arrange 8 pork sausages, 1 lb (450 g) seedless red grapes and 1 sliced red onion in a roasting pan.
- Toss with 2 tbsp olive oil, 2 tbsp of the grape must mustard and a few thyme sprigs.
- Roast at 400°F (200°C) for 30 to 35 minutes, turning the sausages halfway through, until browned and cooked through (160°F / 71°C inside).
- Serve with mashed potatoes or crusty bread and an extra spoonful of mustard on the side.
The star of this recipe: Grape Must Mustard, by Domaine des Terres Rouges.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
