Roasted Onions, Figs, and Smoked Sausage

recipe
This serving bowl holds a roasted antipasto option. Set out forks for your guests.

Yield:

12 appetizer servings

Recipe from

Oxmoor House

Ingredients

1 (8-ounce) package dried figs, quartered
1/2 cup apricot nectar
1/4 cup honey
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh rosemary
1 pound kielbasa or other smoked sausage, cut into 1/2
2 cups coarsely chopped onion
2 small sweet potatoes, peeled and cut into 1

Preparation

Combine first 3 ingredients in a small saucepan. Bring to a boil; cover and cook 1 minute. Remove from heat, and let stand 30 minutes. Stir in vinegar and rosemary; set aside.

Combine sausage, onion, and sweet potato in a large greased roasting pan. Bake, uncovered, at 450° for 30 minutes, stirring occasionally.

Stir fig mixture into sausage mixture; bake 10 more minutes. Serve warm or at room temperature.

Note:

Elizabeth Taliaferro,

Christmas with Southern Living 2002

May 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note