October: Sausage and Figs

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Recipe of the Month — October 2010


I call this a Hunter’s Dish as it reminds me of game dishes my father used to make with the quail, rabbit and duck that he would hunt and then prepare for us “agrodolce” or sweet and sour. The dishes always contained some kind of fruit. He surely would give a special nod to our use of his beloved figs in this dish.

2 cloves garlic finely chopped
2 Tbsp Olive Oil
1 Medium Purple Onion cut into 1 in. pieces
1 c. wild mushrooms assorted
1 1/2 lb Italian Sausage browned separately and sliced ( duck or lamb sausage is good also)
1 tbsp Fresh Thyme Leaves
1/2 c. red wine (preferably what you will be drinking with meal)
2 Medium-Large Yukon Gold Potatoes – Cooked- skins on and cut into 1 1/2 in. pieces
Kosher Salt and Freshly Ground Black Pepper to taste
8 oz. Fresh Figs quartered  (about 8)
1 1/2 Tbsp. Fig Preserves
1 1/2 Tbsp Fig Vinegar

Sauté garlic and onion in oil about 5 min. Add mushrooms and cook on med. heat for about 5 min. Add sausage and thyme – then add red wine and cook down on Med. High for about 5 min. Lower heat to Medium and add preserves and vinegar and cook about 2 min. Add potatoes and toss to coat all.  Season all with Kosher Salt and freshly ground black pepper to taste and stir. Add figs just before serving and toss to coat.
I like to serve this with a crusty bread and a good Barbaresco which stands up to the hearty and earthy nature of the sausage and mushrooms.

Serves 4.


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