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.
[av_sidebar widget_area=’Lockerdome’ av_uid=’av-km9f9w’]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!
- Package (around 1.5 lbs) of uncooked sweet Italian pork sausage
- 1 lb. seedless red grapes, each sliced in half (about 3 cups of grape halves)
- 1 Tbsp coconut oil or similar
- 1 onion, sliced thin
- 1/4 cup water
- Sea salt & ground pepper, season to taste
- 1/4 cup of white wine (dry)
- 1 Tbsp Italian seasoning
- 2 tsp balsamic vinegar
- Garnish with a fresh chopped herb – oregano, basil or mint (I used basil)
- In 12" skillet, heat oil over medium-high heat. Add raw sausages and cook only enough to brown on both sides – around 5 minutes total. Do not cook sausages through at this point!
- Move skillet off burner for a moment and carefully blot up the oil and fat in the pan using tongs and a rolled-up paper towel.
- Return skillet with sausages to burner and add now add the grapes, sliced onions, water and a dash or two of salt and pepper. Cover pan with a lid and cook until grapes and onions have softened and internal temperature of sausages reaches 165ºF using an instant-read thermometer.
- Remove just the cooked sausages from skillet, tent them with aluminum foil, and set aside. Continue cooking the onion-grape mixture. Stir occasionally until browned and most of the liquid has evaporated – around 7-10 minutes.
- Reduce heat to medium and stir in the wine and tablespoon of Italian seasoning. Stir until wine has been reduced by half – usually about 1-2 minutes. Remove skillet from heat and stir in balsamic vinegar.
- Serve sausages topped with grape-onion mixture. Garnish with fresh oregano, basil or mint.