Grilled Pork Sausages with Spiced Figs Recipe

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Ingredients

Count

Nutrition

320

Calories

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Ingredients:

Serving

2 cups red wine vinegar
1 1/2 cups sugar
1 1/2 cups (packed) dried black mission figs (about 11 oz)
1 cinnamon stick
12 whole cloves
2 tsp water
1 tsp cornstarch
5 sweet italian link pork sausages (about 1 lb)

Directions:

Stir first 5 ingredients in heavy medium saucepan. Let stand 30 minutes. Stir over low heat until sugar dissolves. Bring to boil; reduce heat to mediumlow and simmer until figs are softened and vinegar is slightly syrupy, about 45 minutes. Mix water and cornstarch in small bowl; stir into fig mixture. Boil and stir to thicken slightly, about 1 minute. Let stand 1 hour. DO AHEAD: Fig sauce can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium heat). Grill sausages until browned and cooked through, turning frequently, about 15 minutes. Remove from grill. Holding sausage with tongs, cut in half lengthwise. Repeat with remaining sausages. Grill sausages, cut side down, until browned, about 3 minutes.
Place 1 sausage half on each plate. Divide figs among plates, about 3 per serving. Drizzle sauce over and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.67 Kcal (1338 kJ)
Calories from fat	126.53 Kcal
		% Daily Value*
Total Fat	14.06g	22%
Cholesterol	34.47mg	11%
Sodium	335.74mg	14%
Potassium	133.75mg	3%
Total Carbs	39.9g	13%
Sugars	36.04g	144%
Dietary Fiber	2.81g	11%
Protein	7.28g	15%
Vitamin C	1.4mg	2%
Iron	1.1mg	6%
Calcium	66.2mg	7%

Amount Per 100 g
Calories	222.63 Kcal (932 kJ)
Calories from fat	88.12 Kcal
		% Daily Value*
Total Fat	9.79g	22%
Cholesterol	24mg	11%
Sodium	233.82mg	14%
Potassium	93.15mg	3%
Total Carbs	27.79g	13%
Sugars	25.1g	144%
Dietary Fiber	1.96g	11%
Protein	5.07g	15%
Vitamin C	1mg	2%
Iron	0.8mg	6%
Calcium	46.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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