Sausages with Sweet-Sour Figs

Recipe by Penelope Casas:


"My guests at tapas parties praise this dish perhaps more than any other and always remember it as the highlight of the tapas evening.  Fresh figs, when in season, but at other times of the year I use bottled figs with excellent results."

1 1/2lb sausage (lean breakfast or sweet Italian)
1 tbs olive oil
4 tbs white wine
2 tsp tomato sauce
salt pepper

Sweet-Sour Figs

1c sugar
1c red wine vinegar
1 stick cinnamon
4 cloves
1 slice lemon
1lb figs (if in bottle syrup drained)

1. make the figs by combining all ingredients in pan and bring to a boil and simmer for 5mins
2.  Add the figs and simmer for 20 minutes if fresh and 5 mins if bottled.
3.  Cool the figs at room temp overnight 
4. Cook the sausage in the oil and white wine until the wine evaporates.  Remove sasuages.
5. Deglaze the pan with 4 tbs water and 2tbs white wine.
6. Add the tomato sauce, salt, and pepper and simmer uncovered, for 2mins
7.  Drain the syrup from the figs (the syrup will not be used).
8.  Add the figs and sausages to the pan .
9. Cover and cook until the figs are heated.
10. Cut figs in half or quarters depending on their size and place on top of sausage.  Secure with a tooth pick.
11.  Can be assembled in advance and reheated when ready to serve. 

Spanish Mushrooms In Garlic Sauce

 Based on Penelope Casas Recipe:

3 Tbsp. fruity olive oil
½ lb. mushrooms, stems trimmed, brushed clean, whole if very small, or cut into ¼-inch-thick slices
4 garlic cloves, peeled and thinly sliced
2 tsp. fresh lemon juice
2 Tbsp. dry (fino) Spanish sherry
¼ cup veal broth, or a mixture of chicken and beef broth
½ tsp. paprika, preferably Spanish style
½ tsp. dried red chili pepper, seeded and crumbled, or ¼ tsp. crushed red pepper
Salt
Freshly ground pepper
1 Tbsp. minced parsley

Steps

1. Heat the oil in a skillet until very hot and stir-fry the mushroom and garlic over high heat for about 2 minutes. 
2. * Allow the mushroom to absorb all of the oil then reduce the heat to low and allow the mushrooms to release their juices again
3. *increase heat again and brown mushrooms 4-5min
4. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chili pepper, salt, and pepper. Simmer a minute or two (may be prepared ahead to this point), sprinkle with parsley, and serve.