Morteau Sausage Braised with Dark Muscat Grapes
- 1 - 2 people Feeds
- 5m Prep time
- 60m Cook time
Description
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.
- 1 Morteau sausage
- 500g dark Muscat grapes
- 750g floury potatoes
- 250ml chicken stock
- 75g butter
- 3 tablespoons sour cream
- 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.