Hullo, friendly misfits. I just love a good roast, don’t you? Let’s get right to it.
Sausage, Grape, and Potato Roast
1 lb. sweet Italian sausages, halved on the diagonal
2 each small red potatoes, waxy yellow potatoes, and purple potatoes, cut into half-dollar size chunks
1 Tablespoon fennel seeds
1 glug or two extra virgin olive oil
2 cloves garlic, minced
salt and pepper
1 bunch seedless red grapes, cut into small clusters
Preheat your oven to 400F degrees. In a roasting pan or 9×13 dish, toss the potatoes with the sausage halves and the grapes. Add a glug or two of olive oil and toss with the garlic, fennel seeds, and a few generous turns of salt and pepper. Put this into the oven and roast until the grapes are popping out of their skins and the potatoes are very tender, about 45 minutes.