Sausages. Figs. Grill. Pinot Noir. Need I say more?
Now that figs are in season, both in our backyard and at our neighborhood market, I’ve had a steady supply in my kitchen. So I also picked up a package of Niman Ranch (Andouille, I believe) sausages and thought that with a few additional ingredients I’d come up with an impressive dinner. Dinner time rolled around and I found myself out of time. So I just threw the sausages on the grill, whole. When they were almost done, I put on the figs, halved, cut side down. I sliced a baguette and opened a bottle of Pinot Noir and we found ourselves enjoying a very tasty and easy summer treats. And it was that simple. By the way, if you want to serve this as an appetizer that doesn’t require a knife and fork, do this: slice the grilled sausages crosswise, top each slice with a halved or quartered fig and stick a toothpick in. And don’t forget the Pinot. 🙂
For my previous Pinot Noir-friendly food post, click here. Now, I have to get back to harvest.