Here’s a classic Italian one-skillet paleo meal that only needs a small number of common ingredients to produce a pan full of big, bold flavors.
Pork, grapes and onions may seem like an odd combination, but I can assure you this traditional single-pan dinner creates an unbeatable fusion of sweet and savory.
Prep for this paleo meal takes a little slicing and dicing. You need to cut a pound of red grapes in half, and thin-slice an onion. But that’s about it.
Once you get rolling the actual cooking is pretty quick and straightforward…just some sautéeing, steaming and stirring, and all of it done in the same pan which really cuts down on your cleanup time.
Just a couple of cooking notes for you:
- You’ll see where it says in the recipe to brown the Italian sausages first. Just spend a few minutes getting them golden-brown on the outside – but do not cook them through. In the step that follows you’ll steam them until they’re done (165ºF internal temperature) and thanks to this technique they’ll stay moist and juicy for you. (This is a really great trick to keep in mind anytime you’re cooking sausage!)
- Don’t have dry white wine or would rather not use wine? That’s okay, you can get by replacing the vino with white wine vinegar.
I hope you enjoy this easy paleo Italian skillet meal! Something a bit different for most of us, but it’s one of those simple recipes you really should try when you’re in the mood for something a little more adventurous. Enjoy!