Roasted Summer Sausages With Heirloom Tomato Au Gratin

July 22, 2015
Story By: Mandy Kellogg Rye
Filed Under > Main Dishes

COMMENT
TWEET
PIN
SHARE

Roasted Summer Sausages with Red Wine Grape Mustard recipe Heirloom Tomato Au Gratin recipe, Waiting on Martha Roasted Summer Sausages and Homemade Heirloom Tomato Au Gratin Rosemary placesetting on a rustic tableHomemade tomato au gratin recipe Roasted Summer Sausages

Well our friends at Homespun have done it again; all of our mouths are watering, and we’re looking forward to the next time we can fire up the skillet for these delicious Roasted Summer Sausages.  Once you taste this dish, with its shallots, garlic and a red wine grape mustard that’s seriously the most amazing thing ever, you’ll immediately see where we’re coming from too. 

And lest we forget about the delectable Heirloom Tomato Au Gratin on the table! I’ve always thought heirloom tomatoes just scream summer, and I think they’re just as yummy as they are beautiful. While I prefer to use Cherokee Purple Tomatoes or even Yellow Brandywine Tomatoes in vibrant dishes like this, any will work great.  

Check out Chef Jason’s recipes below for the makings of a wonderful Kinfolk-esque meal that should happen on a long farm table under string lights.  Enjoy! Cheers, Kat

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

Roasted Summer Sausages with Red Wine Grape Mustard
Write a review
Save Recipe
Print
For the Grape Red Wine Mustard
  1. 2 cups red grapes
  2. 1 cup red wine (Malbec or Cabernet Sauvignon)
  3. 1/2 cp red wine vinegar
  4. 1/2 cup brown sugar
  5. 1/2 cup dry mustard (Coleman's)
  6. 1/3 cup water
  7. 1 tsp salt
For the Roasted Summer Sausage
  1. 4 ea sausage (fresh or smoked)
  2. 2 cups grapes
  3. 2 cups pearl onions
  4. 2 T parsley, chopped
  5. 1 T thyme, chopped
  6. 2 T grapeseed oil
  7. EVOO for garnish
To Make the Red Wine Grape Mustard
  1. Add red grapes, red wine, red wine vinegar and brown sugar to a 1-quart sauce pot.
  2. On medium heat, begin reducing red wine grape mixture by half.
  3. In a small bowl, combine water and dry mustard and make into a paste.
  4. With an immersion blender or a blender, process the red wine grape mixture until smooth. Once mixture is smooth, add mustard paste and combine.
  5. Refrigerate and reserve up to 3 weeks.
To Cook the Roasted Summer Sausage
  1. For fresh sausage, preheat the oven to 300 F. Then begin heating a large oven-proof skillet on medium heat and add 1 T oil. Place whole fresh sausages in pan and begin to brown them. Once browned, flip and then place in oven until they reach an internal temperature of 155 F; taking about 8 minutes depending on size.
  2. Once sausages are cooked, remove from pan and allow to rest for 10 minutes before slicing.
  3. While sausages are resting, wipe clean the large skillet pan and discard excess fat. Add 1 T oil and begin heating up pan to medium high heat. Add pearl onions and begin caramelizing. Be sure to stir occasionally so they cook evenly. Add grapes and continue to cook for 2-3 minutes.
  4. Slice rested sausages and add to onion and grapes and toss until well combined and hot. Add chopped herbs and drizzle with EVOO.
To Serve
  1. Arrange roasted sausages with onions and grapes on a large serving dish. Place mustard on side or drizzle over the top. Finish with EVOO and more fresh herbs. You can also add a little Maldon salt to enhance the flavor; about a teaspoon.
Notes
  1. Chef Jason used a Pickled Mustard Seed recipe to add a little more flavor and complexity to the dish. It keeps well refrigerated, and can be used for all sorts of cured, smoked and roasted meats. Also works great in finishing vinaigrettes and chutneys. See the recipe source here: http://www.chefsteps.com/activities/pickled-mustard-seed.
Welcome by Waiting on Martha https://waitingonmartha.com/
 

Heirloom Tomato Au Gratin
Write a review
Save Recipe
Print
Ingredients
  1. 8 Heirloom Tomatoes (a variety; medium to large)
  2. 2 cups Panko Crumbs
  3. 1 cup parmesan
  4. 4 cloves garlic, minched or shaved on microplane
  5. 2 ea shallots, minced
  6. 1/4 cup parsley, chopped
  7. 1/4 cup basil, chiffonade
  8. 2 T white whine vinegar
  9. 1 ea lemon, zested and juiced
  10. 4 T EVOO
  11. Black pepper
  12. Salt
Instructions
  1. Preheat oven to 350 F.
  2. Lightly brush EVOO around an 8.5" x 10.5" rectangle baking dish or 10" cast iron. Reserve the rest of the oil for bread crumb mixture.
  3. Mix together minced garlic, oil, breadcrumbs, 1/2 cup grated parmesan, parsley, basil, lemon zest, and season with salt and pepper. Set aside.
  4. Take sliced heirloom tomatoes 1/4 inch thick, removing the top core. Place in bowl and add white wine vinegar, lemon juice, shallots and season with salt and pepper. Allow tomatoes to marinate at room temperature for 30 minutes.
  5. Lightly dust the bottom of prepared baking dish with bread crumb mixture. Then layer marinated tomatoes slightly overlapping one another on top of the bread crumb mixture. Repeat process until you have multiple layers of tomatoes and bread crumbs. Finish top layer with breadcrumbs and remaining 1/2 cup of parmesan.
  6. Bake at 350 F for 30-35 minutes. Allow to rest for at least 20 minutes before cutting.
Welcome by Waiting on Martha https://waitingonmartha.com/
ADDITIONAL CREDITS:

Recipe, Homespun | Styling & Photography, Kathryn McCrary

We Think You'll Love

Leave a Comment

PLEASE BE RESPECTFUL. WAITING ON MARTHA IS A PLACE FOR POSITIVITY, INSPIRATION, CONSTRUCTIVE CRITICISM AND HEALTHY DEBATE. THOSE THAT ARE DEEMED INAPPROPRIATE, INCLUDING GENERAL OR SELF-PROMOTIONAL SPAM, OFFENSIVE STATEMENTS, OR COMMENTS UNRELATED TO THE STORY WILL BE DELETED.

Copyright © Welcome by Waiting on Martha  /
Back to Top