Morteau Sausage Braised with Dark Muscat Grapes

Name: Morteau Sausage Braised with Dark Muscat Grapes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 1-2
Ingredients: 1 Morteau sausage; 500g dark Muscat grapes; 750g floury potatoes; 250ml chicken stock; 75g butter; 3 tablespoons sour cream

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Author:

Drogo

Servings

1-2

Prep Time

5 minutes

Cook Time

60 minutes

Morteau sausage is a rich, smoky pork sausage; add it to soups, stews and braises to allow the flavour to infuse. Here we have cooked it with grapes, which burst during cooking to release their juice, adding lovely pops of sweet-sour flavour to the dish. Serve this with a heap of buttery mashed potato.

Morteau Sausage Braised with Dark Muscat Grapes

Ingredients

1 Morteau sausage
500g dark Muscat grapes
750g floury potatoes
250ml chicken stock
75g butter
3 tablespoons sour cream

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Directions

Preheat the oven to 180C.
Add the chicken stock and grapes to a lidded casserole dish and place the sausage on top (remove any labels and string from the sausage).
Prick the sausage all over to allow it to release juices into the dish.
Put the lid on and cook for 45 minutes, then remove the lid and cook for a further 15 minutes.