TURKISH-STYLE LAMB SAUSAGE WITH FIG AND FENNEL SEED MARMALADE
Lamb sausage spiked with pine nuts and raisins, masterful fare from Turkey found around the Mediterranean, is exactly right for a summer grill party. The figs and fennel practically insist on being combined into a marmalade to accompany the lusty sausage. It can also be used as a compote for pork or chicken dishes or as a topping for toast or scones. If you happen to have a fig tree, or know someone who does, use its leaves to wrap the sausage. They impart an aroma and flavor of cinnamon that greatly enhances the lamb and evokes the Garden of Eden, after the Fall.
Yield serves 4
Number Of Ingredients 17
Steps:
- 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 sauté pan over medium heat. Add the raisins and pine nuts and sauté 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.
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