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Sweet and Sour Figs with Sausage

Sweet and Sour Figs with Sausage

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Servings: Serves 12Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 405 minutes

Ingredients: Add ingredients to List

Sweet and Sour Figs with Sausage
1 cup Red wine vinegar
3/4 cup Sugar
1 oz cinnamon stick
1 oz whole cloves
1 oz Dried whole bay leaves
6 oz dried figs
1 tablespoon Olive oil
3 whole spicy sausage links
1/3 cup Dry red wine
1/3 cup Canned chicken broth, low sodium
2 teaspoon Tomato paste
1/2 teaspoon Salt
3/4 teaspoon Black pepper, freshly ground

directions:

This unusual tapa can be assembled well ahead of time and heated before serving. The sauce is a mix of sweet, sour, fruity, and rich. Leftover figs can be refrigerated in the poaching liquid. You'll need toothpicks to hold the sausage slices and fig halves together.
1. In a large saucepan, combine vinegar, sugar, cinnamon stick, cloves, and bay leaves. Bring to a boil over medium-high heat, then reduce heat and simmer, swirling pan occasionally, until sugar is totally dissolved. Add figs, return to a boil (increase heat temporarily if necessary), cover, and simmer over low heat for 15 minutes. Remove pan from heat and set figs aside to cool at room temperature for at least six hours, preferably overnight.
2. Adjust oven rack to middle position and preheat to 350 F. In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Add sausages and cook, turning them often, until they're cooked through and well-browned all over, 10 to 12 minutes. Remove sausages to a plate and set aside.
3. Pour off fat from skillet and discard, then add wine, increase heat to high, and use a wooden spoon to scrape bottom of skillet until brown film dissolves and liquid has reduced by half, about 1 1/2 minutes. Add chicken broth and tomato paste, whisk to combine, and continue cooking until liquid has again reduced by half, about 1 1/2 minutes. Add 3 Tbsp. of fig soaking liquid, salt, and pepper, and continue cooking to meld flavors and heat through, about 1 minute.
4. Pour sauce into a large baking dish and spread evenly across the bottom with a rubber spatula (there should be enough sauce to just coat bottom of dish.)
5. Cut very thin slices off both ends of each sausage and discard. Cut sausages into 1/2-inch slices and lay them flat on work surface. Top each slice with a marinated fig half, spear each sausage-and-fig stack with a toothpick, and transfer to baking dish. Cover dish loosely with foil and bake at 350 F until sausages and figs are warm, about 10 minutes. Serve immediately.
Note: 3/4 lb. dried figs is about 30 figs. 1 1/4 lb. sausages that are 3-inch long is about 8 sausages.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
1 cup Red wine vinegar  
3/4 cup Sugar  
1 oz cinnamon stick  
1 oz whole cloves  
1 oz Dried whole bay leaves  
6 oz dried figs  
1 tablespoon Olive oil  
3 whole spicy sausage links  
1/3 cup Dry red wine  
1/3 cup Canned chicken broth, low sodium  
2 teaspoon Tomato paste  
1/2 teaspoon Salt  
3/4 teaspoon Black pepper, freshly ground  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 68 kcal (3%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 107 mg (4%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamins
Vitamin A 16 IU (0%)
Vitamin C 3 mg (5%)
Minerals
Calcium 9 mg (0%)
Iron 8 mg (13%)
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