Pork Loin with Figs and Port Sauce | Everyday Food with Sarah Carey
Maple-Glazed Sausages and Figs
Tip: To lower the sodium in this glazed fruit and sausage recipe by 650 milligrams, serve one sausage per person instead of two.
- Preheat toaster oven to 450 degrees F. In small bowl, stir syrup and 1 tablespoon vinegar until blended. Place sausages and figs in single layer on foil-lined toaster oven tray, and lightly brush with half of syrup mixture. (If your toaster oven is small, you may need to cook the sausages and figs in two batches.)
- Roast 8 to 10 minutes or until heated through and golden, turning over and brushing with remaining syrup mixture halfway through roasting.
- Meanwhile, place onion in microwave-safe large bowl. Cover with vented plastic wrap and microwave on High 3 minutes. Add chard to onion; cover and microwave 9 minutes or until vegetables are tender, stirring once. Stir in oil, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 tablespoon vinegar.
- Serve chard with figs and sausages.
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