Balsamic-Braised Sausages With Grapes And Watercress
This slow cooker recipe combines tender Italian sausages with a flavorful mix of shallots, fennel, and grapes, creating a delicious and unique dish. The sausages are broiled to perfection before being slow-cooked with a savory blend of ingredients, resulting in a meal that is both comforting and bursting with rich flavors. Drizzled with a zesty vinaigrette made from Dijon mustard and red wine vinegar, this dish is a delightful balance of hearty and fresh elements. Serve this dish on a cold evening and let the flavors warm you from the inside out.
— Constant Cookbook
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
Instructions
- Preheat a broiler. Arrange the sausages on a rack set on a rimmed baking sheet. Broil, turning as needed, until golden brown all over, 8 to 9 minutes total. Transfer the sausages to a plate.
- In a slow cooker, stir together the shallot, fennel, celery, garlic, salt and several grinds of pepper. Top with the broiled sausages and add the stock, balsamic vinegar and white wine. Cover and cook for 2 1/2 hours on high or 5 1/2 hours on low according to the manufacturer’s instructions, turning the sausages over halfway through if possible. The sausages should be tender and cooked through.
- To make the vinaigrette, in a bowl, combine the grapes and watercress. In a small bowl, whisk together the mustard, shallot, red wine vinegar, salt and a few grinds of pepper. Whisk in the olive oil until the vinaigrette is emulsified; you will need about 1/3 cup for this recipe; reserve the rest for another use. Drizzle the grapes and watercress with enough of the vinaigrette to coat lightly and toss to coat evenly.
- Divide the sausages among warm individual plates, spoon some of the braising liquid around the sausages, and top with the grapes and watercress. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>The New Slow Cooker,</i> by Brigit Binns (Weldon Owen, 2010).
Yield
Serves 4.
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