Blessed AGAIN with a bounty of beautiful, homegrown items…this time I was presented with homemade grape juice – from her own vine.
Sweet and spicy, and even succulent, the beautiful bulbous red grapes rose to the top of the jar, just begging to be used and consumed alongside the sticky tang of the squeeze.

I decided a little spinach and thyme for color, a lot of bratwurst sausage for flavor, and some shallots for fun.

It was just that easy.

Sautéed Grape Spinach Sausage

1 Tbs. olive oil
1 small shallot, finely chopped
1/2 cup uncooked brown rice
2 large bratwurst sausages
2 cups fresh grape juice
1/2 cup red grapes
1 cup fresh spinach
1 Tbs. fresh thyme
sea salt and pepper

In a large Dutch oven over medium heat, heat the oil and add the shallots, brown rice, and brats. Stir until all surfaces are coated with oil. Reduce heat to a simmer and add the grape juice and grapes. Allow to simmer for about 10 minutes, until the brats are cooked.
Remove the sausages and slice.
Meanwhile, cover the pot again and cook until most of the liquid is absorbed and the rice is beginning to soften.
Add the spinach, salt and pepper, and thyme.
Stir the sausage slices in once again just before serving.

Top with salty and nutty grated Parmesan, if desired.

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