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Grilled Sausages with Fig and Onion Jam

Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar.

Featuring California Wines

Ingredients

125 g	dried Calimyrna figs, stems removed
2 tbsp	extra virgin olive oil
1	large yellow onion (about 315 g)
1 tsp	minced fresh thyme
½ tsp	ground fennel seed
	Kosher or sea salt
	Freshly ground black pepper
1 tbsp	sherry vinegar
4	fresh Italian sausages, hot or sweet (155 g to 185 g each)

Step 1
Put the figs in a small saucepan with 250 ml water. Bring to a simmer over medium heat and simmer for 2 minutes. Cover and set aside for 30 minutes.
Step 2
Heat the olive oil in a large skillet over medium-low heat. Add the onion, thyme, and fennel seed. Season with salt and pepper. Cook, stirring often, until the onions are soft, golden-brown, and sweet, about 30 minutes. Lower the heat if necessary to prevent burning.
Step 3
While the onions cook, prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
Step 4
Lift the figs out of the liquid with a slotted spoon and slice thinly. Add the figs to the onions, along with the sherry vinegar and 2 tablespoons of the fig-cooking liquid. Cook, stirring often, until the liquid has been absorbed and the flavors have merged, 3 to 4 minutes. Taste for seasoning. The jam should be moist with a balanced sweet-tart flavor.
Step 5
Grill the sausages until they are nicely browned all over and feel firm when probed, about 10 minutes. Serve immediately with the warm jam.

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Lunch, Quick Meals, Seafood

Grilled Sausages with Fig and Onion Jam

Ingredients

Step 1

Step 2

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Step 5

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