How to make Farmdrop’s sausage, grape and shallots bake
Throw everything on to a baking tray for this speedy supper that caramelises into a sweet and meaty dish
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Roast sausages, grapes and shallots
5 sausages
3 sprigs of rosemary
3 shallots
2 bay leaves
2 tbsp balsamic vinegar
4 tbsp olive oil
250g red grapes
salt and pepper
Preheat the oven to 200C.
Slice the shallots in half vertically, leaving the skins on.
In a roasting tray add the sausages, rosemary, shallots, bay leaves and grapes. Season with salt and pepper, and pour over the olive oil and vinegar.
Place in the oven and roast for 10 minutes, then turn the sausages and roast for a further 10 minutes, until the sausages are golden and cooked through.
Recipe from Farmdrop.com
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments