Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Gumbo Ya Ya

Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you can use the same amount of boneless thighs; they will likely take less time to cook, so check for tenderness sooner.

• 
  
  3 Tbs. plus 3/4 cup vegetable oil
  
  


• 
  
  2-1/2 lb. skinless chicken thighs, preferably bone-in
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup all-purpose flour
  
  


• 
  
  1 medium bunch celery, thinly sliced
  
  


• 
  
  4 large onions, diced
  
  


• 
  
  4 green or red bell peppers, diced
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/2 to 1 tsp. cayenne or 5 fresh cayenne peppers, diced
  
  


• 
  
  3/4 tsp. dried oregano
  
  


• 
  
  3/4 tsp. dried basil
  
  


• 
  
  3/4 tsp. dried thyme
  
  


• 
  
  4 bay leaves
  
  


• 
  
  8 cups homemade or lower-salt chicken broth or water
  
  


• 
  
  1-1/2 lb. andouille sausage or other spicy smoked sausage, cut into 1/2-inch chunks
  
  


• 
  
  1 Tbs. filé powder
  
  


• 
  
  6 cups cooked white rice
  
  


• 
  
  Chopped scallions for garnish
  
  


• 
  
  Tabasco or other Louisiana-style hot sauce
  
  

In a heavy-based soup pot, heat 3 Tbs. of the oil over high heat until almost smoking. While the oil is heating, season the chicken generously with salt and pepper, dust it with 1/4 cup of the flour, and shake off the excess. Sear the chicken in the hot oil until golden brown, turning once to brown both sides, 4 minutes on each side. Remove the chicken and set aside.


Let the oil reheat for a minute and then reduce the heat to medium high and add the celery, onions, and peppers and cook until soft, 10 to 12 minutes, stirring to prevent scorching. Remove the vegetables and any liquid from the pan and set aside. Add 3/4 cup oil to the pot and let it heat up for a minute over medium heat. Slowly add the remaining flour to the pan and cook, stirring constantly, until the mixture is the color of chocolate, 10 to 20 minutes. Stir carefully, being sure to scrape the sides and bottom of the pot to prevent scorching. Pay attention not to burn the roux; if you do burn it, you’ll have to start over.


When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the garlic, cayenne, oregano, basil, thyme, and bay leaves. Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes. Season with salt and pepper.


Slowly add the broth while stirring until smoothly blended. Add the chicken and the sausage. Bring to a simmer and skim off excess fat. Simmer uncovered, skimming any foam or fat that rises to the surface, until the chicken meat is so tender that it falls easily from the bones, about 2 hours (begin checking earlier). Remove the bones from the pot and discard.


Return the soup to a boil and stir in the filé powder, stirring vigorously to avoid clumping, until the filé powder is dissolved. Taste for seasoning, adding salt and pepper as necessary. Serve the gumbo in bowls over the cooked white rice with chopped scallions and Tabasco to taste.

Creole Ham, Sausage, and Shrimp Jambalaya

Since Gonzales, a small Cajun town between New Orleans and Baton Rouge, Louisiana, proclaims itself "The Jambalaya Capital of the World" and sponsors a major festival and cooking competition every June, don't even suggest to any of the locals that this legendary rice dish is considered by many to be a hallmark of Creole cookery. What matters is that the name itself derives from the French jambon, and that some form of ham continues to be the main ingredient of jambalaya even when crawfish or shrimp, poultry, or even game is added to the elaborate dish. Cajuns will tell you that no jambalaya is authentic unless it contains tasso, a highly seasoned local ham rarely found outside Louisiana. Nor are you likely to encounter any jambalaya in the region that doesn't also boast a spicy, smoked pork sausage such as andouille or kielbasa. The best I can determine is that my jambalaya would be classified as Creole by virtue of the fact that it has no tomatoes.   

• 
  
  2 oz. salt pork, cut into pieces
  
  


• 
  
  4 medium onions
  
  


• 
  
  2 celery ribs, chopped
  
  


• 
  
  1 small green bell pepper, seeded and chopped
  
  


• 
  
  2 garlic cloves, minced
  
  


• 
  
  1 lb. cooked ham, chopped
  
  


• 
  
  1/2 lb. spicy smoked sausage links, cut into 1/2-inch slices
  
  


• 
  
  2 tsp. salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. dried thyme
  
  


• 
  
  1/4 tsp. cayenne pepper
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2 1/2 cups uncooked long-grain rice
  
  


• 
  
  5 cups water
  
  


• 
  
  1 lb. fresh shrimp, shelled and deveined
  
  


• 
  
  Tabasco sauce
  
  

In a heavy 8-quart pot or casserole, cook the salt pork over low heat till all the fat is rendered, add the onions, celery, bell pepper, and garlic, and stir till the vegetables soften, 8 to 10 minutes. Add the ham, sausage, salt, pepper, thyme, cayenne, and bay leaves and continue stirring for about 10 minutes longer. Add the rice, and water, bring to a boil, reduce the heat to low, cover, and simmer for about 45 minutes. Add the shrimp, stir well, increase the heat to moderate, and stir with a forl till the rice begins to dry out and is fluffy, about 15 minutes.

Serve the jambalaya with Tabasco on the side. 

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

• 
  
  1 lb. pizza dough, thawed if frozen
  
  


• 
  
  1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Semolina or cornmeal, for dusting the pan
  
  


• 
  
  1/2 small red onion, thinly sliced (3/4 cup)
  
  


• 
  
  1 Tbs. fresh thyme, coarsely chopped
  
  


• 
  
  6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  
  


• 
  
  6 oz. fresh whole-milk ricotta (3/4 cup)
  
  


• 
  
  3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  
  


• 
  
  1 tsp. apple cider vinegar
  
  


• 
  
  2 cups very thinly sliced Rainbow chard leaves
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 
  
  1 lb. tomatillos, husked and washed
  
  


• 
  
  1 cup chopped fresh cilantro leaves
  
  


• 
  
  3 fresh serrano chiles, seeded and minced
  
  


• 
  
  1 cup minced sweet onion
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  pinch of sugar
  
  


• 
  
  1/4 cup freshly squeezed lime juice
  
  


• 
  
  sea salt
  
  

For the Hot Dogs

• 
  
  4 tsp. mayonnaise
  
  


• 
  
  1 tsp. Tabasco or other hot sauce
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  4 all-beef wieners (fat ones work better than long ones)
  
  


• 
  
  4 slices extra-thin bacon
  
  


• 
  
  4 torpedo rolls or bolillos
  
  


• 
  
  4 Tbs. warm refried beans
  
  


• 
  
  8 Tbs. chopped avocado (or guacamole)
  
  


• 
  
  4 heaping Tbs. grated Monterey jack or cheddar cheese
  
  


• 
  
  4 Tbs. chopped onion
  
  


• 
  
  4 Tbs. chopped tomato
  
  


• 
  
  4 Tbs. Salsa Verde
  
  

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Sausage Panini with Grapes & Gorgonzola Dolce

This easy recipe combines three quintessentially Italian foods into a satisfying sandwich. Gorgonzola dolce is a creamy, mild, spreadable version of the famously pungent blue cheese.

• 
  
  One  4-oz. Italian sausage
  
  


• 
  
  Two 6-inch lengths store-bought or homemade baguettes
  
  


• 
  
  3 oz. (6 Tbs.) Gorgonzola Dolce or other spreadable blue cheese
  
  


• 
  
  1/3 cup red grapes (about 9 large grapes), cut into thin slices
  
  

Use a sharp chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other. Grill, broil, or pan-fry the "butterflied" sausage until cooked through. Transfer to a paper towel-lined plate to drain.

Heat a panini or sandwich press according to the manufacturer's instructions.

Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette. Lightly press the grape slices into the cheese so they'll stay put. Place a sausage half, flat side down, on top of the grapes. Top each sandwich with the top half of the baguette.

Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

Sautéed Sausages and Cabbage with Apricot-Mango Chutney

An Indian flavor profile (coriander, cumin, and ginger) give this quick one-dish meal an exotic edge. Chicken sausages are available in many flavors at supermarkets and big-box stores; while this recipe will work with most flavors, we especially like it with sweet or hot Italian-style links.

• 
  
  1 cup cider vinegar
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1 medium serrano chile, seeded and thinly sliced
  
  


• 
  
  4 tsp. finely grated fresh ginger
  
  


• 
  
  4 tsp. minced garlic (5 medium cloves)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 small fresh apricots, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/3 cups)
  
  


• 
  
  1 large slightly underripe mango, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/2 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 cooked chicken sausages
  
  


• 
  
  3/4 tsp. fennel seed
  
  


• 
  
  3/4 tsp. coriander seed
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 small yellow onion, very thinly sliced
  
  


• 
  
  1 small head green cabbage, cored and very thinly sliced (8 cups)
  
  


• 
  
  Freshly ground black pepper
  
  

Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the mixture is thickened, about 25 minutes. Season to taste with salt and let cool to room temperature.


Meanwhile, in a 12-inch nonstick skillet, heat 1 Tbs. of the oil over medium-high heat. Add the sausages and cook, turning occasionally, until well browned, 4 to 5 minutes. Transfer to a cutting board and slice each in half on the diagonal.


Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the fennel, coriander, and cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage, 1 tsp. salt, 1/2 tsp. pepper, and 1 Tbs. water and reduce the heat to medium. Return the sausages to the skillet, burying them in the cabbage mixture. Cover the pan and cook for about 3 minutes. Uncover and continue to cook until the cabbage is just barely tender and the sausages are hot. Season to taste with salt.


Serve the chutney with the sausages and cabbage.

Sausage and Pepper Quiche

This Italian-style quiche is filled with roasted red peppers, tomatoes, basil, Parmigiano, and spicy or sweet Italian sausage.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup thinly sliced or chopped fresh basil
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup cooked, crumbled sweet or spicy Italian sausage (from 3-1/2 oz. raw)
  
  


• 
  
  1/2 cup roasted, peeled, and chopped red peppers
  
  


• 
  
  1/2 cup chopped, seeded tomatoes, drained
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, basil, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the sausage, red peppers, tomatoes, and Parmigiano over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Fresh Pasta with Sausage and Mushrooms

You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
  
  


• 
  
  1/2 lb. mixed sliced mushrooms (like oyster, shiitake, and cremini)
  
  


• 
  
  4 medium scallions (white and green parts), trimmed and thinly sliced
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup drained canned diced tomatoes
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1 12-oz. package fresh linguine or fettuccine
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano
  
  

Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.

Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.

Orecchiette with Fennel, Sausage & Tomatoes

Make tonight’s dinner feel like a mini vacation to Italy with this quick pasta that pays homage to classic Italian flavors like sweet sausage, fennel, tomatoes, and fresh basil.

• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. sweet Italian sausage, casing removed
  
  


• 
  
  1 large fennel bulb (about 1-1/4 lb.), quartered, cored, and finely chopped
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  2 cups fresh (or canned) seeded diced tomatoes, drained if using canned
  
  


• 
  
  12 basil leaves, torn into small pieces
  
  


• 
  
  1/8 to 1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 lb. dried orecchiette
  
  


• 
  
  1/2 cup freshly grated Pecorino Romano
  
  

Bring a large pot of well-salted water to a boil.

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the sausage and cook, breaking it up with a metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a paper-towel-lined plate and pour off and discard any fat left in the pan.

Set the pan over medium heat and add the remaining 1-1/2 Tbs. oil, the fennel, and 1 tsp. salt. Cook, stirring, until the fennel softens and browns lightly, about 6 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pan to loosen any browned bits, until almost evaporated, 1 to 2 minutes.

Add the sausage, tomatoes, half of the basil, the red pepper flakes, and 1/2 tsp. each salt and pepper. Lower the heat to medium, and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Meanwhile, cook the orecchiette in the boiling water, stirring frequently until just tender, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well. Return the pasta to the pot, add the sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta meld. If the pasta seems dry, add enough cooking water to moisten it to your liking. Stir in half of the pecorino, season with salt and pepper to taste, and serve sprinkled with the remaining pecorino and basil.

Chinese Sausage and Broccoli with Oyster Sauce

This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain its bright green hue and infuses it with delicate flavor. Enjoy the dish on its own for a light meal, or serve it with rice.

• 
  
  8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry
  
  


• 
  
  1 2-inch piece fresh ginger, peeled, halved, and smashed
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed
  
  


• 
  
  4 cups Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  

Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.

In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.

Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it’s cool. Drain well in a colander; discard the ginger.

Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.

Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.

In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.

Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes

The leek compote and the apples play so nicely off the sausage, and the goat cheese brings it all together lusciously! Serve with a bright, simple salad such as diced apples and walnuts in vinaigrette, or a celery-root slaw. 

For the filling:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  8 oz. bulk Italian sausage
  
  


• 
  
  1/2 tsp. fennel seeds, lightly toasted in a dry skillet and crushed
  
  


• 
  
  2 medium tart apples, peeled, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  4
  large leeks (white and light green parts), washed well and sliced
  crosswise 1/4 inch thick (about 2 lb. before trimming)
  
  


• 
  
  Freshly ground black pepper
  
  

To finish the crêpes:

• 
  
  8 Brown Butter Crêpes 
  
  


• 
  
  4 oz. fresh goat cheese
  
  


• 
  
  2 Tbs. unsalted butter (optional), plus more for the baking dish
  
  


• 
  
  1/2 tsp. fennel seeds, lightly toasted in a dry skillet and crushed
  
  

Make the filling:

Heat 1 Tbs. of the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook it, stirring often with a wooden spoon, until no longer pink. As you cook and stir, break the sausage into small bits with the spoon and take care not to let it brown to the point of crustiness. Stir in the crushed fennel seeds. Scoop the sausage out of the skillet and transfer it to a paper towel–lined plate to drain.

Pour off the fat from the skillet, add 1 tbsp of the oil, and then the apples and a pinch of salt. Cook, stirring often, until the apples are tender and beginning to brown, 4 to 5 minutes. Transfer the apples to a large bowl, and add the sausage to the bowl as well.

Add the remaining 1 tbsp of olive oil to the skillet, and then add the leeks and 1/2 tsp salt. Cover and cook, stirring frequently, until the leeks are very soft, fragrant, and sweet, about 20 minutes. Season with pepper and more salt, if necessary. Add the leeks to the sausage and apples and gently toss them all together.

Finish the crêpes:

Position a rack in the center of the oven and preheat to 425°F. Butter the bottom of a 9-x-13-inch baking dish.

Lay the crêpes presentation-side down on a clean work surface. Divide the goat cheese equally among the crêpes, spreading it in a thick horizontal line across the center of each one. Spread about 1/2 cup of the sausage filling evenly over the cheese. To fold, pull the bottom edge of each crêpe up and over the filling and roll it up a half turn. Tuck in each side, and finish rolling up from the bottom. Arrange the crêpes seam-side down in a single layer in the prepared baking dish. They should be snuggled in tightly together. Brush the tops of the crêpes with the melted butter, if using, and sprinkle with the crushed fennel. Bake until heated through, 10 to 12 minutes, and serve right away.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt chicken or vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  
  

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Sausage, Potato, and Fennel Chowder

Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

• 
  
  1 Tbs. olive oil
  
  


• 
  
  3/4 lb. sweet Italian sausage (about 4 links), casings removed
  
  


• 
  
  1 large russet potato, peeled and cut into large dice (about 2 cups)
  
  


• 
  
  1 medium red onion, cut into large dice
  
  


• 
  
  1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 Tbs. chopped fennel fronds for garnish
  
  


• 
  
  3 Tbs. dry sherry
  
  


• 
  
  4 cups lower-salt chicken broth
  
  


• 
  
  1/4 cup chopped fresh flat-leaf
  
  


• 
  
  1/4 cup chopped oil-packed sun-dried tomatoes, drained
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in the potato, onion, and fennel and cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the sherry and stir, scraping the bottom of the pot to loosen any browned bits, about 30 seconds.

Stir in the chicken broth and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 10 to 12 minutes.

Add the parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.

Using the spatula or a potato masher, gently crush the cooked potatoes until most of them are mashed and the stew is somewhat thickened. Season with 1 tsp. salt and 1/2 tsp. pepper. Serve hot, garnished with the fennel fronds.

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

• 
  
  1 lb. pizza dough, thawed if frozen
  
  


• 
  
  1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Semolina or cornmeal, for dusting the pan
  
  


• 
  
  1/2 small red onion, thinly sliced (3/4 cup)
  
  


• 
  
  1 Tbs. fresh thyme, coarsely chopped
  
  


• 
  
  6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  
  


• 
  
  6 oz. fresh whole-milk ricotta (3/4 cup)
  
  


• 
  
  3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  
  


• 
  
  1 tsp. apple cider vinegar
  
  


• 
  
  2 cups very thinly sliced Rainbow chard leaves
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup pitted picholine olives (or other mild green olives), quartered
  
  


• 
  
  1-1/2 Tbs. capers, rinsed and chopped
  
  


• 
  
  1 large bunch (about 12 oz.) broccolini, trimmed
  
  


• 
  
  1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 cooked chicken sausages
  
  


• 
  
  8 oz. (1-1/4 cups) dried orzo
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Roasted Sausages & Grapes

I like to use a mix of hot and sweet sausages for a more interesting dish. Serve this over risotto or polenta to balance the sweetness of the roasted grapes and the richness of the sausages.

• 
  
  1-3/4 to 2 lb. hot or sweet Italian sausage links (or a combination)
  
  


• 
  
  2 lb. seedless red grapes, stemmed
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Cut the sausages in half on a sharp angle and arrange them on a large rimmed baking sheet or in a shallow roasting pan. Add the grapes to the pan. Sprinkle the vinegar over the sausages and grapes, season with salt and a generous amount of black pepper, and toss so that everything is evenly seasoned.

Roast, turning with a spatula after 15 minutes, until the sausages are browned and cooked through (cut into one to check), 35 to 40 minutes total. Scatter the parsley over the top, stir to mingle all the juices, being careful not to crush the grapes, and serve.