My Stone Castle


Grilled Sausage with Maple Roasted Grapes and Shallots

Flavor Pairings!


There are some flavor combinations I just love.  I don’t know what sparks the proclivity– it could be a tradition,  a coveted memory, or some science as to why some food combinations taste better than others (or a lethal combo of all three.) 
I particularly love roasted or caramelized onions of any kind (shallots, garlic, onions, ramps) combined with roasted fruit married together with a dash of vinegar and sweetener.
This flavor profile is a great accompaniment to roasted or grilled meat, preferably pork or sausage, but it’s dynamite over chicken as well.  I usually make it when I have a bunch of leftover grapes that have been picked over, yet are too good to toss. It’s fast, fresh, and delicious– a great last-minute fix.

Maple Roasted Grape and Shallot Sauce

Yield: Serves 4


[ I N G R E D I E N T S ]

1 cup shallots, rough cut
2 cups grapes (any color, seedless) 
3 tablespoons olive oil  
Salt and pepper
1/3 cup maple syrup
1/3 cup apple cider vinegar
1/3 cup chicken stock

[ P R E P A R A T I O N ]

1. – Preheat the oven to 375. Rough cut the shallots so they are the same size as the grapes
2. – Put the grapes, shallots, one tablespoon of maple syrup, and olive oil in a bowl and toss till coated. Place on a baking sheet fitted with a sheet of parchment, coated with cooking spray, to prevent the grape from sticking.  
3. – Place in the middle of the oven and roast for about twenty minutes (or until they are caramelized.) The sugar in the grapes and maple syrup browns quickly so keep an eye on them.  Remove from the oven and set aside.
4. – In a separate pan, combine the stock, cider vinegar, and the remaining maple syrup and bring to a boil.  Boil for about 8 minutes till it’s reduced by about half.
5. – Slide the grapes and shallots from the parchment paper into the boiling mixture and continue to cook till thick and syrupy. 
6. – Add salt and pepper to taste and serve over grilled sausage, chicken, or roasted pork. I served it with a wild rice salad and crusty french bread.
Food for Thought: What are your favorite flavor combinations?

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