Provencal Pork Sausages with Rosemary, White Wine, Grapes & Truffle Mash

Provencal Pork Sausages with Rosemary, White Wine, Grapes and Truffle Mash

I received an interesting message from a beautiful friend last week – what to do with 10kg of grapes?  Well, make wine, of course, was my first thought.  Yet she does not live on a vineyard with the necessary tools to produce wine and secondly, no offence intended, to the best of my knowledge she does not possess wine-making proficiency.

My next question to her – how does an inner-Sydney Mum come to own 10kg of grapes when not for the express purpose of making a single vintage, small-batch wine?  She had stumbled into the nasty trap that has caught me unawares many-a-time.  I have to admit, I was glad to find out someone else has been lured by this trap too.  And someone far savvier than me!

The internet.

Provencal Pork Sausages with Rosemary, White Wine, Grapes and Truffle Mash

That sweet darling that has changed all our lives for the better sometimes likes to play around with our sanity and our reputation as successful, functioning adults.  Yes, my friend had been inadvertently purchased 10kg of grapes believing they were 1kg of grapes, as lunchbox snacks for her two small children.  To be fair, these children eat well, but not 10kg of grapes well.

Provencal Pork Sausages with Rosemary, White Wine, Grapes and Truffle Mash

Hence the phone call.  Firstly, as she is such a generous, lovely person she wanted to share her motherload of grapes but secondly she knew I was all to familiar with this story.   I have a portable heat pump the size and weight of a small car in my living room.  Enough said.

While trawling the internet for inspiring grape cooking images to send to her, I came across one that looked delicious.  Sausages cooked with grapes and onions.

Provencal Pork Sausages with Rosemary, White Wine, Grapes and Truffle Mash

When the aforementioned bounty of grapes came to my kitchen I set to making my own sausages with grapes – Provencal pork sausages with rosemary, white wine, grapes and truffle mash.  I always prefer a pork sausage.  They are the most tender and juicy of all the sausages.  If you are, however, a die-hard beef or venison sausage fanatic you could work with those – let me know how they go.  I sautéed the sausages in olive oil with sliced brown onions, fresh rosemary sprigs, garlic and then a splash of white wine and the grapes.   I love bangers and mash so felt this earthy, provencal–style dish required some heavy-duty white truffle mash to soak up all the lovely juices.

Enjoy, savour and devour!


Serves 8
Prep time 15 minutes
Cook time 25 minutes

8 pork sausages, good quality
2 brown onions, sliced
4 cloves of garlic, sliced
Large handful of red grapes
4 sprigs of rosemary
¼ cup white wine
¼ cup vegetable stock
4 large potatoes, peeled and chopped
50g salted butter
¼ – ½ cup full cream milk
2 tsp salt
1 tbsp white truffle oil

Place potatoes in a pot of salted water, cover and bring to the boil.  When boiling, turn down heat and simmer for 10 minutes until potatoes break apart when a knife is inserted.  Heat 2 Tbsp of olive oil in a cast iron frypan.  Brown sausages and then add onions, garlic, rosemary sprigs and grapes.  Cook over a medium heat, turning sausages and onions until brown and tender.  Add white wine and cook for 1 minute.  Then add the stock and cook for a further 5 minutes.  Season with salt and pepper.  Drain potatoes and add butter and salt.  Mash until lump-free and smooth.  Stir through milk till really light and creamy.  Each person has their preference so if you need more milk then go for it!  Fold through truffle oil, leaving a little to drizzle over the top of the served mash.  Warm the plates and serve a mound of truffle mash with two sausages each and a pile of saucy onions, grapes and rosemary.

Enjoy, savour and devour!

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