Roasted Figs Stuffed with Goat Cheese and Sausage

Roasted Figs Stuffed with Goat Cheese and Sausage

Ingredients:
12 fresh Figs
8 Breakfast Sausage Links
12 Walnuts
12 tsp Chèvre Goat Cheese
1 tsp Rosemary, minced
1 tsp Mint, minced
2-4 tsp Honey
1 Tbsp Olive Oil
1/2 cup Water (for sausages)

Directions

• Preheat the Oven to 400°F.
• Add the Water to a skillet, and cook the Sausage Links on medium heat. The water will evaporate as the Sausages cook, allowing them to not burn, yet cook all the way through.
• Remove the stem of the Figs, and slice an x 1/3 of the way deep with the crux where the stem would have been. This allows for the Fig to be partially divided so that you may stuff it. Dipping a paper towel in Olive Oil, rub the Fig with it and set to the side.
• Stuff with one walnut to each fig, and then 1 tsp of Chèvre on top.
• Place on a non-stick baking sheet and put in the oven for 10-12 minutes. You can do this while the Sausage is cooking.
• When the Sausage is cooked through, remove from the skillet, and pat with paper towels to remove excess grease.
• Slice each Sausage into thirds. I recommend doing this at an angle for aesthetic value. Set to the side.
• Remove the Figs from the oven. The Chèvre will have a slight crust, but should not have browned.
• Plate the Figs and sprinkle the Herbs on top.
• Drizzle the honey on the figs, and top with a piece of the Sausage.

NOTES: This makes an excellent nibble food for a Brunch or Tea. I recommend using a Maple-flavored Sausage link if you can find them. Do not use a dark strong honey, but rather an orange blossom or wild flower honey. As far as figs go, you can use any ripe fig variety.