Best 6 Alt Grain Porridge With Sausages And Grapes Recipes

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Embark on a culinary journey with our diverse collection of alternative grain porridge recipes, each presenting a unique harmony of flavors and textures. From the nutty sweetness of quinoa to the earthy heartiness of buckwheat, these wholesome grains take center stage, offering a nutritious and delectable start to your day. Alongside these ancient grains, succulent sausages and plump grapes add layers of savory and sweet complexity, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic comfort of oatmeal or seek a more adventurous breakfast experience, our curated recipes cater to a range of preferences, ensuring a delightful and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

ALT-GRAIN PORRIDGE WITH SAUSAGES AND GRAPES



Alt-Grain Porridge With Sausages and Grapes image

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Provided by Chris Morocco

Categories     Bon Appétit     Barley     Grains     Parmesan     Grape     Sausage     Red Wine     Dinner     Winter     Fall

Yield Serves 4

Number Of Ingredients 14

Porridge:
1 cup spelt, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter
Sausages and grapes:
1 tablespoon olive oil
4 sweet Italian sausages
1 cup red grapes
1/2 cup fruity red wine
1 tablespoon red wine vinegar
2 sprigs thyme
1 tablespoon unsalted butter
Kosher salt, freshly ground pepper

Steps:

  • Porridge:
  • Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
  • Sausages and grapes:
  • While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
  • Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
  • Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.

TUSCAN GRAPES AND SAUSAGES



Tuscan Grapes and Sausages image

This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. -Melissa Zienter, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 5

8 uncooked Italian sausage links (4 ounces each), hot or mild
2-1/2 pounds seedless green or red grapes, or a mixture
20 to 30 garlic cloves, peeled and halved
1/2 cup melted butter, divided
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.

Nutrition Facts : Calories 498 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 799mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein.

ROASTED SAUSAGES AND GRAPES



Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

Steps:

  • Preheat the oven to 500 degrees.
  • Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
  • Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
  • Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
  • Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
  • Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

SAUSAGES WITH GRAPES



Sausages With Grapes image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 to 1 1/2 pounds fresh Italian sausage
4 cups seedless grapes
2 teaspoons balsamic vinegar or lemon juice, or to taste

Steps:

  • Place sausages in a 10- or 12-inch skillet, and turn heat to medium. Cook sausages, turning from time to time, about 15 minutes. When they are brown all over, prick each sausage in a few places with a thin-bladed knife and cook for 5 minutes more.
  • Remove sausages to a warm platter. If more than a tablespoon or two of fat remains in the pan, remove excess. Add grapes, and turn heat to medium-high. Cook, stirring occasionally, until some of the grapes collapse. Add vinegar or lemon juice, stir, and turn off the heat. Serve sausages nestled in grapes.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 45 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 16 grams, Sodium 1040 milligrams, Sugar 24 grams

ROASTED SAUSAGES WITH GRAPES AND ONIONS



Roasted Sausages With Grapes and Onions image

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories     easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Steps:

  • Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
  • After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
  • Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
  • Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
  • Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

STICKY PAN-ROASTED SAUSAGES WITH GRAPES



Sticky pan-roasted sausages with grapes image

Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages

Provided by Emma Lewis

Time 35m

Number Of Ingredients 7

1 tbsp olive oil
450g pack good-quality pork sausage
2 onions , sliced
1 garlic clove , sliced
1 tsp fennel seed
100g grape
2 tbsp red wine vinegar

Steps:

  • Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
  • Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.

Nutrition Facts : Calories 415 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 15 grams protein, Sodium 2.07 milligram of sodium

Tips:

  • For the best flavor, use high-quality sausages and grapes. Look for sausages that are made with fresh, flavorful meat and grapes that are ripe and sweet.
  • If you don't have time to cook the sausages ahead of time, you can use pre-cooked sausages or even hot dogs.
  • To make the porridge more creamy, use a combination of milk and water. You can also add a dollop of yogurt or sour cream.
  • If you don't have any alt-grains, you can use regular rolled oats. Just be sure to cook them according to the package directions.
  • Serve the porridge with your favorite toppings. Some popular options include brown sugar, maple syrup, honey, nuts, and berries.

Conclusion:

Alt-grain porridge with sausages and grapes is a delicious, hearty, and healthy breakfast that is perfect for a cold morning. It is also a great way to use up leftover sausages and grapes. With a few simple ingredients and a little bit of time, you can easily make this delicious and nutritious meal at home.

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