GRILLED SAUSAGE WITH GRAPES, WILTED GREENS, AND QUESO DE MANO
This rustic, hearty dish is ideal for chilly nights. Serve with crusty bread for sopping up the juices, and a great lager.
8 good-quality pork sausages, such as sweet or hot Italian
1/2 bunch seedless purple table grapes, washed, and stemmed
Kosher salt and freshly ground black pepper, to taste
Extra virgin olive oil, (approximately 2-3 tablespoons)
Two sprigs thyme
1 medium shallot, finely minced
1/8 to 1/4 cup red wine
5 handfuls young arugula or other baby bitter greens
1/4 pound Queso de Mano, shaved with a vegetable peeler
Preheat the grill until coals are white hot, and preheat the oven to 375 degrees. On an unlined baking sheet, toss the grapes with just enough olive oil to lightly coat them; then season with salt and pepper, add the thyme, and toss once again to distribute seasoning.
Roast for 15 minutes, checking grapes every 5 minutes and using a spatula to move them around. The grapes are done when they’re slightly golden and a bit shriveled, and have released some of their juices.
Remove the pan of grapes from the oven; the juices should have caramelized somewhat. Pour the red wine into the hot pan, and use a spatula to scrape up the caramelized bits, being careful not to squash the grapes. Allow the residual heat from the pan to evaporate most of the wine so that you’re left with a thin glaze. Scrape the contents of baking sheet into a small frying pan and set aside.
While grapes are roasting, add the sausages to grill.Cookuntil done, place on a clean plate, and cover with foil to retain heat.
Reheat the grapes and glaze in the frying pan over medium-high heat, adding a bit more wine if necessary. Check seasoning, and remove from heat.
Divide the arugula amongst four dinner plates, making a mound of it in the center of each. Add two sausages to each plate, and then top with the grape/glaze mixture. Garnish the top of each with shaved Queso de Mano (use a vegetable peeler).
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