Tuscan Veggie Sausage and Roasted Grapes

Tuscan Veggie Sausage & Roasted Grapes

March 17, 2020 | by Shannon | Jump to Recipe

This is my new favorite recipe!

It sounds like a really unique combination (at least it did to me!), but sausage and grapes, or “salsicce all’uva,” is a classic Italian dish from Tuscany and Umbria.

You probably gathered from some of my other recipes, such as my Classic Pesto and Potatoes Puttanesca, that I absolutely love discovering the history behind classic dishes. 

I wish I had been able to dig up more info about the history of the sausage and grapes combination in Italy, but all I could find was that its deepest roots go back to Umbria, a region known for—you guessed it!—grapes and sausage.

Interestingly enough, from the info I gathered, it seems this classic Italian dish is actually a little less commonly prepared today.

I certainly had never heard of it before Mary Jeanne and I discovered this delicious combo while watching The Barefoot Contessa a few weeks ago.  Ina had a friend of hers over to cook in this particular episode, and they prepared sausage and grapes.

I was immediately intrigued and knew I’d have to make my own spin on the dish!

My favorite plant-based sausage to use in my recipe is Trader Joe’s Italian Sausage, or Beyond Meat’s Hot Italian Sausage.  Really, any veggie sausage will be delicious here—you could even use Beyond Meat’s Brat Original—the dish just wouldn’t have as much of an Italian flavor. 

This recipe is so simple, you literally just have to cut your favorite veggie sausage to ½ inch rounds, wash the grapes, slice half a red onion, and throw it all on a baking sheet with a little olive oil and sea salt. Add a touch of balsamic vinegar after roasting, and serve with my Mascarpone Mashed Potatoes over a bed of greens.  DONE.

Could it get any easier?

Even better, this elegant meal comes together in 45 minutes!

Make my Tuscan Veggie Sausage and Roasted Grapes, and I guarantee you’ll find yourself making this showstopping meal again and again!

5 from 3 votes

Tuscan Veggie Sausage & Roasted Grapes

It sounds like a really unique combination, but sausage and grapes, or “salsicce all’uva,” is a classic Italian dish from Tuscany and Umbria. It’s absolutely amazing what an elegant and delicious pairing veggie sausage and roasted grapes is! Make this meal once, and I’m sure you’ll find it on your regular recipe rotation!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Print Recipe

Ingredients

For the veggie sausage & grapes

  • 4-7 veggie sausages cut to ½ inch rounds, I prefer Trader Joe’s Veggie Italian Sausage or Beyond Meat’s Hot Italian Sausage. (Use 4 sausages if using Beyond Meat, as these are bigger than other sausage link brands.)
  • 2 cups grapes, washed
  • ½ red onion, thinly sliced
  • 1 tsp sea salt
  • 1/8 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic

For the Mascarpone Mashed Potatoes

  • 1 ½ pounds potatoes, peeled, preferably Dutch or Yukon Gold
  • ¼ cup milk, use any plant-based milk to keep these potatoes vegan
  • 2 Tbsp Butter, use Earth Balance or sub with olive oil to keep vegan
  • 2 Tbsp mascarpone, omit to keep vegan
  • 1 tsp sea salt

Everything else:

  • Arugula or Spinach, for serving

Instructions

Boil the Potatoes

  • If you plan to make this meal with my Mascarpone Mashed Potatoes, I recommend getting those potatoes boiling first!
  • Bring the potatoes to a boil in a large soup pot of water. There should be at least 1 inch of water above the potatoes. Boil for 15 minutes, or until the potatoes are soft, and a fork goes easily through when the potatoes are pricked.
  • Note: if using large potatoes, I recommend cutting them in half before boiling so they cook faster!
  • While the potatoes boil, roast the sausage, onions, and grapes!

Prepare the sausage, grapes, and onion

  • Preheat the oven to 375 degrees
  • Place the sausage, grapes, red onion, salt, and pepper on a standard-sized baking sheet. Drizzle the olive oil over the top, and toss everything in the olive oil with you hands until evenly coated.

Roast the sausage, grapes, and onion

  • Roast for 15 minutes.
  • After 15 minutes, take the sheet pan out of the oven, and flip everything with your spatula so a different side of each sausage, grape, and onion is touching the baking sheet. Don’t worry if not everything turns over, this can be a very casual flip.
  • Put the sheet pan back in the oven, and roast for another 15 minutes.

Drizzle the balsamic

  • Take the sheet pan out of the oven, and drizzle 1 Tbsp balsamic vinegar over the top. Mix the balsamic in with your spatula so everything is evenly coated, and the sausage and grapes are done!

Back to the Potatoes!

  • Once the potatoes are cooked through and a fork goes easily through each potato when pricked, drain the potatoes, and put them back in the pot.
  • To the pot, add the milk, butter, mascarpone, and salt.
  • With a handheld mixer, mix the potatoes on medium speed until completely smooth, and the butter and mascarpone are completely incorporated.
  • Potatoes are done!

Serve and enjoy!

  • I like to serve my Tuscan Veggie Sausage & Roasted Grapes over the Mascarpone Mashed Potatoes and a bed of greens. Spinach or arugula are great options.
  • Enjoy!

Notes

This meal is vegan if you omit the mascarpone from the potatoes, sub Earth Balance or olive oil for the butter, and use a plant-based milk.
This meal is gluten free if you use gluten free veggie sausage!

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my little girl, I’m developing plant-based recipes or watching a Classic Film!

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This Post Has 6 Comments

  1. David @ Spiced

    5 stars
    Interesting! We absolutely love all things Italian in our house, but I must admit that sausage + grapes is a new one. Talk about taking advantage of the local Tuscan products! I can see how the flavors work together, too…and then serving this over marcarpone mashed potatoes!? Holy cow! This is totally a comfort food meal! Thanks for introducing me to a new idea, Shannon!!

    1. Shannon

      Thank you David! This is definitely a new favorite meal in our house! LOVE the unique combination!

  2. Ron

    5 stars
    Salsicce all’uva is a recipe I know, but I’ve not had Ina’s version, but soon will. We first experienced the dish as a starter, but it was served with a small sausage on top of stewed grapes with onion and crusty bread. It was fantastic. Then we had the dish served grilled on a skewer that was OK. But, when you go and put it on mashed potatoes and rocket, well that takes it to a new dimension for me.

    1. Shannon

      Thank you Ron! Ohhhh Salsicce all’uva would be phenomenal over crusty bread, I need to try it that way next! Thank you for the fabulous idea 😋

  3. Katerina

    5 stars
    It does sound really unique, Shannon! I love the simplicity and the flavour combination in this dish – it sounds like something I’d make on Friday night, quick but special, to celebrate the end of a busy week. And aren’t cooking shows just the perfect source of new inspiration? I love re-watching Nigella shows for this particular reason. So fun!

    1. Shannon

      Oh you are so right, this is the perfect Friday night meal! Special, but not time intensive! Ohhh I really need to start watching Nigella! Love her whenever I see clips, but I have never seen a whole episode!

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