This is a little variation on a Tapas recipe I found on Epicurious. It was my contribution to Easter Brunch (with a little help and some beer from brother Joe), and went well with the quiches, Apple French Toast and salad that were served. This sauce was so incredible, I’m trying to think of other ways to use it.
Grilled Sausages with Figs for a Crowd
To make a slightly classier version for a smaller group, use less sausages, cut them lengthwise and plate individually with a few figs and the sauce drizzled over them.
2 cups red wine vinegar or balsamic vinegar (I used a half and half mixture of both)
1 1/2 cups sugar
12 oz. dried black Mission figs
1 cinnamon sticks
3 whole cloves
Pinch of salt
2 teaspoons water
1 teaspoon cornstarch
20 assorted sausages (Sweet Italian were the best)
Enough beer to cover the sausages in a saucepan plus a little water
Heat vinegar with sugar over medium heat till sugar is dissolved. Add figs, cinammon stick, cloves and a pinch of salt. Bring to boil; reduce heat to medium low and simmer until figs are softened and vinegar is slightly syrupy, about 45 minutes to an hour. Mix water and cornstarch in small bowl; stir into fig mixture. Boil and stir to thicken slightly, about 1 minute. Let stand 1 hour. Fig sauce can be made 1 day ahead. Cover and chill.
Bring the beer to boil in a medium sized saucepot. Add sausages and simmer for 15 minutes while you fire up the grill. (If you need more liquid, add a little water). Remove sausages from beer, shake dry and grill, about 5 minutes per side, till cooked through and brown.
To serve : Slice up sausages, toss with figs and sauce and serve in a bowl family style.