When my bestie called me last week and asked if I could cater a real estate brokers’ open house, I literally jumped up and down in my kitchen for 5 minutes straight. I was all like, “Hold up, you’re telling me I get to do what I love AND make money doing it? Hells yeah!” And then after I chilled out, I realized, “Oh crap, now I actually have to work.”
So, I made 4 lovely appetizers for the evening, and man, it was fun. I had the luxury of hanging out with adults only for 3 hours, feed them, and drink the home seller’s delicious wine. Can’t beat it. These spicy sausage, sweet potato, and fig skewers were definitely the highlight of the evening, and thus, I will share with you lucky folks. I was inspired by a recipe from Yotom Ottolenghi’s book Jerusalem, which is a sweet potato and fig salad with a balsamic reduction. I decided to make it into an appetizer, and it works… really well. And it’s simple too.
Spicy Sausage, Sweet Potato, and Fig Skewers (with a balsamic jalapeno reduction)
Makes 48 skewers
- 6 vegan sausages, each sliced into 8 pieces. Use something that won’t fall apart when sliced.
- 2-3 sweet potatoes, cut into about 1 inch cubes
- 1-2 tbsp olive oil
- sea salt
- 12 fresh figs, quartered
- 3 tbsp balsamic vinegar
- 1 tbsp sugar
- 1 jalapeno, sliced into thin rounds
- 48 small skewers
- Preheat your oven to 400 degrees. On a baking sheet lined with parchment paper, toss together your cubes of sweet pertater, olive oil, and a good pinch of salt. (Side note- to get even cubes of potato, I usually slice off the 4 rounded sides of the potato, as well as the tips. Then I’m left with a pretty decent rectangle of tuber.)
- Bake the sweet potatoes for 15 minutes. While the sweet potato is in the oven, put your sausage on another baking sheet and spread out evenly.
- Once the 15 minutes is up, turn your sweet potatoes and put back in the oven, ALONG with the sausage for another 15 minutes.
- While everything is cooking, you can make the balsamic reduction to drizzle over the skewers. Yum. In a small saucepan, add the balsamic vinegar, sugar, and jalapeno. Bring to a boil and then simmer for 3-4 minutes until it’s the consistency of honey. Remove from the heat.
- Once your sweet potato and sausage have cooled enough to handle, put a piece of sweet potato, a piece of sausage, and a piece of fig onto a skewer. Plate and drizzle with the balsamic reduction.
- Eat. Then notice the sound of angels singing your praises.
Thanks again Erin Lewis (my bestie) and Missy Walden, for offering me this fantastic catering opportunity!