Seared Italian Sausages With Roasted Cherry Tomatoes and Shallots
Chef’s Notes: I have this memory of my grandma making sausage. She took out a round cake pan and placed one of those long, coiled herbed sausages into the center, then sprinkled a few slices of potato around it and placed it in the oven to roast. That was it—no garnishes, no frills. It was beautiful and delicious, bronzed and swimming in its own juices in the flimsy metal pan.My recipe has a few more frills, like fresh basil leaves and on-the-vine cherry tomatoes, and I like to sear the sausages on the stovetop to get them extra crispy. Yet, this recipe is equally effortless and simple. It feels perfectly Italian in that way, served straight from the pan with bread for dipping.
