Serves: 4 / Time: 2 hours
Fig & Marsala jam:
2 pints fresh black mission figs
¼ cup brown sugar
1 cup sweet marsala wine
Pinch of salt
1 tsp vanilla extract
1 tbsp classic pectin
Juice of 1 lemon
Quick Pickles:
2 cups apple cider vinegar
1 jalapeno pepper
1 small red bell pepper
1 small yellow bell pepper
Sausage & Butternut Squash Hash:
1 tbsp butter
1 onion, diced
3 cloves garlic, minced
1 cup cubed butternut squash
3 hot Italian sausages, casings removed
1 cup dry marsala wine
Pinch red pepper flakes
Salt to taste
buttermilk biscuit:
2 cups flour
1 tbsp brown sugar
1 tsp baking soda
½ tsp baking powder
1 tsp salt
½ cup vegetable shortening
1 cup buttermilk
Directions
Begin with your jam. Quarter figs and combine in a medium saucepan over low heat with brown sugar, wine, vanilla, and salt. Simmer 25-30 minutes or until jam has thickened. Stir in pectin and lemon juice and simmer an additional 10 minutes. Remove from heat and let cool to room temperature.
As the jam is simmering, slice your jalapeno into rings and mince your bell peppers. Combine in non-reactive saucepan with apple cider vinegar. Bring to a boil and then simmer for 12-15 minutes. Remove from heat and let cool to room temperature.
In a large skillet brown sausage, then set aside. In the same skillet, melt butter. Sauté onions and garlic until onions have browned. Return sausage to the pan along with squash, marsala, red pepper, and salt. Simmer 25-30 minutes or until squash is tender and liquid has cooked down. Season to taste.
As your sausage hash is cooking, begin your biscuits by combining flour, brown sugar, baking soda, baking powder, and salt in a medium bowl. Use your hands to work in vegetable shortening until the mixture resembles cornmeal. Stir buttermilk in with a wooden spoon until a soft dough ball forms. Heat oven to 350F and flour a work surface. Roll your dough out until it is ¼” thick. Fold onto itself and roll it out again. Repeat once more, rolling it out finally to ½” thickness. Use a biscuit cutter or 4-5” round jar to cut your biscuits into circles. Transfer to a lined baking sheet and bake for 10-12 minutes or until golden brown.
As soon as the biscuits are out of the oven, begin plating. Spread a generous portion of fig jam on top of each biscuit. Follow this with a large scoop of sausage hash. Finally, top with pickled peppers, and serve hot.
Recipe by:
Elena Rosemond, Biscuits & Such
