I love this simple yet hearty dish! The sum is so much posher than its parts.
2 medium brown or red onions, thinly sliced
1 stick celery, finely diced
4 garlic cloves, squished
2 tablespoons olive oil
6 good-quality sausages
200g red grapes
2 bay leaves
Small handful of fresh thyme sprigs
1 cup vegetable stock
½ cup red or white wine
½ teaspoon sea salt and a decent grind of black pepper
Crusty bread to serve
1. Heat the oven to 180°C.
2. In an ovenproof pan or dish, toss the onions, celery and garlic in the oil. Spread them out into a single layer.
3. Lay the sausages on top. Squish half the grapes in your hands, allowing the juices to drip into the pan, and throw these and the remaining whole grapes on the stems into the dish. Tuck in the bay leaves and thyme. Pour the stock and wine over top and season well with salt and pepper.
4. Roast for 50-60 minutes, turning the sausages at the midway point, until the onions are meltingly soft and the sausages are cooked through.
5. Serve with some crusty bread to soak up the pan juices. Eat up!