Ingredients:

  • 8 oz (225 g) Italian sausage (mild or spicy, as preferred)
  • 1/4 cup (30 g) finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup (15 g) breadcrumbs (optional, for binding)
  • 1/4 cup (15 g) crumbled feta cheese or goat cheese (optional for added creaminess)
  • 12 large Medjool dates (about 200 g)
  • 1/4 cup (60 ml) balsamic glaze (for drizzling, optional)
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the dates: Cut a slit down the side of each date and remove the pit.
  3. Cook the sausage: In a small skillet, sauté the chopped onion and garlic until fragrant and translucent. Add the sausage to the skillet, breaking it apart as it cooks until fully browned.
  4. Mix the filling: In a mixing bowl, combine the cooked sausage mixture, breadcrumbs, and cheese. Mix well until combined.
  5. Stuff the dates: Using a spoon or your fingers, fill each date with the sausage mixture.
  6. Bake the stuffed dates: Place the stuffed dates on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the dates are warm and slightly caramelized.
  7. Serve: Drizzle with balsamic glaze and garnish with fresh herbs if desired.