Grape Juice-Glazed Breakfast Sausages

Breakfast sausages already have a ton of amazing flavor, but if you're entertaining guests for a brunch party or have family staying with you for the holidays, this is a simple way to turn simple cooked sausages into an elegant side dish.

Grape Juice-Glazed Breakfast Sausages are a sweet and savory dish of classic breakfast sausage links, cooked slowly in grape juice and red wine until the liquid reduces into a sticky and delicious glaze. Fresh grapes and a garnish of mint and chile flakes finish off the cozy and comforting dish.

This works equally well as a side for eggs as it does for a sweet breakfast like waffles or pancakes.

Loved this Grape Juice-Glazed Breakfast Sausages recipe? Here are three other easy breakfast recipes you might like:

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Grape Juice-Glazed Breakfast Sausages
Serves 4-6

1 tablespoon vegetable oil
1 pound raw breakfast sausage links
1 1/2 cups concord grape juice
1/2 cup red wine (such as merlot)
1 tablespoon maple syrup or honey
1 cup red grapes
1/2 teaspoon red chile flakes (optional)
1/4 cup fresh mint leaves, torn or sliced
Kosher salt and black pepper, to taste

Heat vegetable oil in a heavy-bottom skillet (such as cast-iron) over medium-high heat. Add breakfast sausages and brown on all sides for about 5-10 minutes. Add the grape juice, red wine, and honey and bring to a boil, then reduce heat and let simmer until liquid has reduced to a glaze, turning the sausages every so often (about 10 minutes). Stir in the grapes, and cook for about 1-2 minutes, then sprinkle with mint leaves and chile flakes, and season with kosher salt and black pepper. Serve immediately.

No comments

Hi there and thank you for reading! This blog is not currently active, so new questions are not being monitored. Please enjoy the archives.

Note: Only a member of this blog may post a comment.

Back to Top