I hope you enjoy the food!!!

Saturday, April 2, 2011

Vineyard Sausages

Some people have a real fruit and meat aversion.  Me, I'm not one of those!  I love to have something sweet, and juicy to combine with each mouthful of meat.

I have looked at this recipe several times, and contemplated making it.  Today however, way the day the gods deemed to be the day!  It was raining, I was stuck inside, and didn't feel like going out.   I had also set about cleaning out the fridge (joy oh joy - one of my favourite jobs!) You just never know what you are going to uncover!!!  Little frozen packages of mystery that you have carefully packed away and frozen, rather than thrown away.  Somehow, you just never seem to get back to them - or do you - is it just me that likes to make frozen mystery packages??

Well it seems I had an over abundance of sausages in the freezer - so tonight's meal must have sausages - but not just plain old, boring sausages - let's do the thing with grapes!!!!

Vineyard Sausages 
From Faking It Cookbook

Serves 4

1 tbs olive oil
12 pork or chicken chipolata sausages
1 eschalot, finely chopped
2 cups seedless grapes
1/2 cup white wine
2 tsp chopped rosemary leaves
2 tsp honey

Heat a large frypan over medium high heat.  Add the sausages and cook, turning, for 8-10 minutes, until cooked through and golden.

Remove the sausages from the pan, keep warm.

Drain any excess oil from the pan, add the olive oil.  Return the pan to medium heat.  Add the eschalot, cook for 3-4 minutes, or until starting to soften.  Add the grapes, and cook for another couple of minutes, or until the grapes start to soften.  Add the wine, rosemary, and honey.  Stir until well combined.  Season with salt and freshly ground black pepper.  Add the sausages back to pan, and heat through.

Serve with peas and bacon, and fresh crusty bread.

Peas and Bacon

1 eschalot, finely chopped
3 rashers short cut bacon
1 cup frozen peas

Heat a small amount of olive oil in a small frypan over medium high heat.  Add the bacon and eschalot, cook, stirring frequently for 5 minutes, or until the eschalot and bacon have softened.  Add the peas, and cook, stirring often for another 5 minutes.

From EDC Thermomix Cookbook

400g lukewarm water
20g dry yeast
20g oil
500g bakers flour
salt to taste

Place water, yeast and oil into TM bowl.  Mix for 5 seconds on speed 6.

Add flour and salt and mix for 20 seconds on speed 6.

Set the dial to closed lid position and knead for 2 minutes on Interval speed.

Remove dough from bowl and place in an oiled bowl.  Allow to rise in a wamr place for up to an hour.

Knock down the dough and shape.  Allow to rise again for another 30 minutes.

After the second proving, garnish with olive oil, rosemary, parmesan cheese and sea salt.

Bake in oven that has been preheated to 200C for 20-30 minutes, or until golden.

So Dear Readers do you have little mystery packages buried deep down in the frozen tundra that is your freezer??  Are you able to keep tabs on exactly what you have in there - no duplicates of anything???


  1. Oooh i am making focaccia this afternoon! And i have lots of mystery frozen containers of all sizes, although i am getting better but i should really start labeling.
    The grapes sound really weird! I must try the combination :)

  2. Hehe you don't want to know what's in my freezer! Starting with a recently discovered buried "treasure" of prawn heads and tails to make stock! :P

  3. The Boy is very cross at the amount of Lebanese Bread I'm storing in the freezer....but you just never know when you want a homemade pizza, right?

    The combo of grapes and snags sounds really interesting. Did the kids like it too?

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  5. Yes it was an interesting combination - and no "The Darlings" did not like it - even though they eat kilos worth of grapes!

    I am so glad I am not the only one with frozen mystery bags in the freezer!!