Of course I'm speaking of a delicious wild boar sausage speared on a bamboo skewer along with a Syrah-poached black mission fig. I just returned to San Francisco after a wonderful weekend pairing food and wine at "Passport to Dry Creek Valley,” which is an annual event showing off the wines and vineyards of this beautiful Northern California wine region.

I created this fig and sausage skewer to be paired with a superb Syrah from the Frick winery. It was a heavenly combination; the dried mission figs, poached in syrup made from the same Syrah, complimented the subtle gaminess of the wild boar beautifully. While you may not be able to use wild boar, this recipe will work nicely with almost any pork sausage. Enjoy!

Photo © John Mitzewich