Rosemary Fig Sausage Sauté

Sausage Fig Sprig
(Rosemary Fig Sausage Sauté)

 

2 tsp. extra virgin olive oil
1/2 medium yellow onion, diced
5 Turkish figs, chopped
2 Tbs. fresh rosemary, minced (2 tsp. reserved)
1/2 lb. pork breakfast sausage
sea salt and pepper

 

Heat the oil in a large skillet or cast-iron pot over medium heat. 
Add the onions and sauté until golden. 
Add the figs, all but 2 tsp. rosemary, sea salt, and pepper and continue to cook for 2-3 minutes more. 
Add the sausage, breaking up with the back of a wooden spoon. 
Cover and stir every so often, until the fat renders, the onions continue to release some juice and caramelize, and the pork is cooked all the way through.

 

To serve, drizzle with additional olive oil, sprinkle with reserved oil, and plate with additional figs, if desired.

 

These “fig sprigs” are truly marvelous.