Grilled Pork Sausages with Spiced Figs

Grilled Pork Sausages with Spiced Figs


November 26, 2009

adapted from Bon Appétit, September 2007

  • Makes: Serves 10.


1 cup red wine vinegar

3/4-1 cup sugar

1 pkg. dried black Mission figs (about 1 1/2 cups)

1 cinnamon stick or 1 sprig of rosemary

1 tsp. cornstarch (optional)

5 sweet Italian link pork sausages (about 1 pound)


1In a small saucepan, combine the vinegar, sugar, figs and cinnamon stick or rosemary and bring to a simmer. Cook over low heat for about half an hour, until the figs are plump and the liquid is syrupy. If you like, dissolve the cornstarch in about 2 tsp. water and add it to the mixture to thicken it a little; bring back to a boil for at least 2 minutes to allow it to thicken and get rid of any starchy texture.

2Meanwhile, grill the sausages until almost cooked through; holding them with tongs, cut them in half lengthwise, then throw them back on the grill for a few minutes, cut-side down, until char-marked on the bottom.

3Serve each sausage half topped with a few figs and some sauce.


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