Grilled Pork Sausages w/ Spiced Figs, served with 2009 Chenin Blanc!
This is another one of those meals where you (and by you I mean me) read the ingredients and think “how is this going to taste?” But it really did work out well. The prep time on the fig sauce is quite awhile, so I’d highly suggest you make it the day before or allow yourself plenty of extra time (I’m talking 3 hours or so).
The fig sauce was great with the sweetness of the pork sausage, and we really enjoyed this. As you can see though, the servings are probably a bit small for most people, so this would definitely be one of the starter courses in a larger meal or should be served with some kinda base. To which I always say “rice”. Anywho it’s a cheap meal, and it’s really good. Check it out!
Also, it says below that you should put one-half sausage per plate, but as you can see from the pictures we really cut the sausages in half but left the two halves attached and served the entire sausage.
Go Hawks!
Recipe from the Private Kitchen of Lynfred Chef Chris Smith
Makes as many servings as sausages you cook
INGREDIENTS
2 cups red wine vinegar
1 1/2 cups sugar
1 1/2 cups (packed) dried black Mission figs (about 11 ounces)
1 cinnamon stick
12 whole cloves
2 teaspoons water
1 teaspoon cornstarch
5 sweet Italian link pork sausages (about 1 pound)
DIRECTIONS
DO AHEAD: Fig sauce can be made 1 day ahead. Cover and chill. Before serving, heat up sauce again as it will have hardened.
Fig Sauce:
1 - Stir first 5 ingredients in heavy medium saucepan. Let stand 30 minutes.
2 - Stir over low heat until sugar dissolves.
3 - Bring to boil; reduce heat to medium-low and simmer until figs are softened and vinegar is slightly syrupy, about 45 minutes.
4 - Mix water and cornstarch in small bowl; stir into fig mixture.
5 - Boil and stir to thicken slightly, about 1 minute. Let stand 1 hour.
Sausages:
1 - Prepare barbecue-or grill pan if cooking indoors- (medium heat).
2 - Grill sausages until browned and cooked through, turning frequently, about 15 minutes. Remove from grill.
3 - Holding sausage with tongs, cut in half lengthwise. Repeat with remaining sausages.
4 - Grill sausages, cut side down, until browned, about 3 minutes.
Serving:
1 - Place 1 sausage half on each plate. Divide figs among plates, about 3 per serving. Drizzle sauce over and serve.
Also, if you’d like, please recommend us.
Wine info coming soon.
