Alt-Grain Porridge With Sausages and Grapes

Ingredients

• •1 cup spelt, wheat berries, or barley
• •1 to taste Kosher salt, freshly ground pepper
• •1 ounce Parmesan, grated (about 1 cup)
• •2 tablespoons unsalted butter
• •1 tablespoon olive oil
• •4 whole sweet Italian sausages
• •1 cup red grapes
• •½ cup fruity red wine
• •1 tablespoon red wine vinegar
• •2 sprigs thyme
• •1 tablespoon unsalted butter
• •1 to taste Kosher salt
• •1 to taste freshly ground pepper

Cooking Instructions

1. 1.

   Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.

   35 min

2. 2.

   While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.

   13 min

3. 3.

   Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.

   5 min

4. 4.

   Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.

   2 min