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sugar fennel seeds lemon juice butter golden raisins nuts ground lamb jalapeno chile clove garlic orange zest fresh mint parsley cayenne pepper kosher salt extra-virgin olive oil rice
Viewed: 23 - Published at: 3 years agoIngredients
- 6 plump, firm figs
- 1/2 cup sugar
- 1/8 teaspoon fennel seeds
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons butter
- 1/2 cup golden raisins
- 2 tablespoons pine nuts
- 1 1/2 pounds ground lamb
- 3/4 teaspoon minced jalapeno chile
- 1 large clove garlic
- 1 1/2 teaspoons finely chopped orange zest
- 2 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh flat-leaf parsley
- Pinch of cayenne pepper
- 1 teaspoon kosher salt
- Extra virgin olive oil, if cooking on the stove top
- Steamed rice (page 7), for serving
Method
- To make the marmalade, cut the figs into halves or quarters, depending on their size.
- Place them in a large microwave-safe bowl or small saucepan, add the sugar, and toss to coat.
- Set aside to macerate for 30 minutes or so.
- Add the fennel seeds and lemon juice and toss to mix.
- Microwave, stirring two or three times, or cook over medium heat until the juices are bubbling up and are thick enough to coat a spoon, about 15 minutes in the microwave or about 20 minutes on the stove top.
- Use right away, or cover and store in the refrigerator for up to 4 months.
- To make the sausage, melt the butter in a small saute pan over medium heat.
- Add the raisins and pine nuts and saute until the raisins are plumped up and the pine nuts are lightly golden, about 2 minutes.
- Transfer to a medium bowl and let cool.
- Add the remaining ingredients to the cooled raisins and nuts, and knead lightly with your hands until thoroughly blended.
- Form into ovals about 3 inches long, 1 1/2 inches wide, and 1/2 inch thick.
- Use right away, or cover and refrigerate for up to 3 days.
- When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil and place over medium heat.
- Place the sausages on the grill directly over the heat source, or in the skillet.
- Cook, turning twice, until medium-rare, 15 to 20 minutes total, or until as done as you like.
- Serve the sausages with the marmalade and steamed rice on the side.