A one-pan supper of burnished sausages, grapes and shallots with both truffle and lemon-thyme mustards.
Prep
12 minutes
Cook
35 minutes
Serves
4 servings
Difficulty
Easy
At the Lello table
A one-pan supper of burnished sausages, grapes and shallots with both truffle and lemon-thyme mustards. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Toss sausages, grapes and shallots with olive oil; roast 25 minutes.
Whisk both mustards with stock. Pour around the sausages and return to the oven.
Roast 10 minutes more until glossy and the sausages reach a safe internal temperature.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve with crusty bread to catch the mustardy pan juices.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
