Yesterday was hot as hell here in the Inland Empire, but that didn’t stop my husband and I from getting some much needed yardwork done. With this heat, you’ve got to have your sprinkler system working optimally, or your grass (if you have it) will be a thing of the past. We were out there for a good two hours, and by the time we were finished, we were famished! A big juicy burger was just what the doctor ordered, but what to top it with? I wanted to make something special that we’d never had before. We had come across some white figs at the farmer’s market, and during an earlier beer run, the hubby picked up some Andouille sausage. Seems like an odd combination, but the spiciness of the sausage, and the sweetness of the figs and caramelized onions really worked well together. Balsamic vinegar brightened up the mixture, and a dash of fresh rosemary gave a hint of earthiness. Add a cold beer in the mix, and you’ve got a little piece of heaven!

Fig Andouille Compote

1 Tbsp. Olive Oil
2 Links of Pre-cooked Andouille Sausage
1.5 C. Figs, diced (one basket, 10 pieces)
½ C. Onion, diced
1 Heaping Tbsp. Raspberry Jam (any jam will be fine)
2 Tbsp. Balsamic Vinegar
½ tsp. Fresh Rosemary, chopped finely
Salt & Pepper to taste

Heat olive oil in a sauté pan over medium heat. Add sausage and onions, cooking until the onions are translucent. Add in the figs, and stir occasionally until the onions caramelize and everything melts together, about 10 minutes. Finish with jam, vinegar, rosemary, and salt & pepper. Heat through, and use to top your favorite burger. Add fresh parsley on top for a herbaceous finish. Serves 4.

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Fig Andouille Compote Printable Recipe

Time To Table

Nutrition Information per serving:

Servings per recipe:	4
Calories:	252
Total Fat:	12.8g
Saturated Fat:	3.6g
Cholesterol:	29.8mg
Sodium:	623.7mg
Carbohydrates:	26.8g
Fiber:	3.3g
Sugars:	21.3g
Protein:	9g

©2011 The Devil Wears Parsley