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1
To make the marmalade, cut the figs into halves or quarters, depending on their size.
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2
Place them in a large microwave-safe bowl or small saucepan, add the sugar, and toss to coat.
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3
Set aside to macerate for 30 minutes or so.
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4
Add the fennel seeds and lemon juice and toss to mix.
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5
Microwave, stirring two or three times, or cook over medium heat until the juices are bubbling up and are thick enough to coat a spoon, about 15 minutes in the microwave or about 20 minutes on the stove top.
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6
Use right away, or cover and store in the refrigerator for up to 4 months.
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7
To make the sausage, melt the butter in a small saute pan over medium heat.
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8
Add the raisins and pine nuts and saute until the raisins are plumped up and the pine nuts are lightly golden, about 2 minutes.
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9
Transfer to a medium bowl and let cool.
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10
Add the remaining ingredients to the cooled raisins and nuts, and knead lightly with your hands until thoroughly blended.
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11
Form into ovals about 3 inches long, 1 1/2 inches wide, and 1/2 inch thick.
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12
Use right away, or cover and refrigerate for up to 3 days.
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13
When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil and place over medium heat.
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14
Place the sausages on the grill directly over the heat source, or in the skillet.
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15
Cook, turning twice, until medium-rare, 15 to 20 minutes total, or until as done as you like.
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16
Serve the sausages with the marmalade and steamed rice on the side.
