Chicken Sausage with Grapes and Figs

9 Reviews
100% would make this recipe again

A classic dish in Italian home cooking: the sweet-sour taste of the grapes is particularly appreciated when contrasted with a rather spicy sausage.

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Preparation : 5 min Cooking : 20 min
430 calories/serving

Ingredients

4 chicken sausages 300 g
1 1/2 tbsp olive oil 23 mL
2 cups grapes, seedless, sweet 200 g
3 dried figs 3 1/2 tbsp
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prick the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water and bring to a boil. Cover and simmer 5 min. Take the sausages out of the water, pat them dry and cut them into 3 or 4 pieces.
  2. Heat the oil in a sauté pan over medium heat. Add the sausages and sauté 4-5 min, until they become golden coloured. Turn them a few times while cooking. Add the grapes (*) and cook 8-10 min, tossing occasionally.
  3. Cut the figs into quarters and add them to the pan about 2 min before the end of cooking. Serve.

Observations

(*) Depending on the types of grapes, they may yield more or less juice. If the end result is too dry, you may cut some grapes in half and add some water to the pan. If the end result is too juicy, take the grapes and sausages out of the pan using a slotted spoon and reduce the liquid in the pan over high heat until it reaches a syrupy consistency.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

430

Fat

21 g

33 %

Saturated 4 g
+ Trans 0.5 g

23 %

Cholesterol

120 mg

Sodium

850 mg

35 %

Carbohydrate

30 g

10 %

Fibre

3 g

12 %

Sugars

26 g

Net Carbs

27 g

Protein

32 g

Vitamin A

4 %

Vitamin C

8 %

Calcium

7 %

Iron

19 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2
Meat and Alternatives 4
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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9 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | High Iron | Italian

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