Now that local peaches are abundant I thought I would try something based on a recipe my former mother in law made many years ago. She had invited us for dinner and said she tried a new recipe that had sausages and peaches together. I thought to myself, “that sounds awful” but it was really good! Pork and fruit are perfect companions actually. Think pork chops and apple sauce. And sweet plus heat? Besties!
I picked up some farmer sausage from the local butcher. I chose farmer sausage because I wanted something without a lot of seasoning so the peach flavour isn’t overshadowed.
Prepping all the vegetables in advance is a good idea because this goes fast! Cut the vegetables into bite sized pieces. Then combine the liquid so it can be poured onto the sausage quickly. And preheat the oven.
Lightly toast the fennel seed in a dry dutch oven. Just for a few minutes, watching carefully so they don’t get too dark. Remove them from the pan and if you have a mortar and pestle you can grind them a bit when they are cooled to help release some flavour. Add the olive oil to the pan and sauté the onion on medium-low until they are golden and soft, then add the sausage, turn the heat to medium-high and let them sear for a few minutes before adding the garlic. Garlic tends to burn easily so it’s best to add it close to the end.
When the sausage has a bit of colour, add the rest of the vegetables, the fennel seed, wine and broth. Season with salt and pepper, give it a stir and bake it on the middle rack for about half an hour. Lid on.
Now, peel your peaches by pouring boiling water over them and removing them to a cold water bath after about a minute. Chop them into bite sized pieces. Add the corn starch to the orange juice and stir until it’s smooth. Add the peaches and liquid to the sausage mixture and continue to cook for about 45 minutes to an hour. It looks like a lot of liquid but the sauce really soaks into the rice. Taste the sauce and add more salt and pepper if needed.
Remove from the oven, stir in some fresh chopped parsley and serve over rice. We all had seconds and there wasn’t much left over. The casings on the sausage all but dissolve so the meat is really tender. Both Rod and Deb gave it a 2 thumbs up!
If you like this, you’ll love Sweet and Sour Pork which is similar but made as a stir fry.
Here’s the recipe:
Baked Sausage with Peaches
Ingredients 1 tsp fennel seed 1 Tbsp extra virgin olive oil 1/2 medium onion, finely diced (approx. 1/2 cup) 1/2 red, yellow and orange pepper 1 small hot pepper, finely diced (optional) 6 large mushrooms, sliced (or any colour combination totalling 1 1/2 peppers) 1 large clove of garlic, minced 1/2 cup each of chicken broth, white wine 1/4 cup orange juice 2 Tbsp corn starch salt and pepper to taste 6 farmer's sausages, sliced into rounds 3 peaches, peeled and chopped handful fresh chopped parsley Method Lightly toast fennel seeds in a dutch oven over medium-low heat. Remove seeds and add olive oil and diced onion. Sauté until golden. Add sausage rounds and sear on medium-high until they start to get a bit of colour. Add garlic, chopped vegetables, fennel seeds and half of the broth and wine mixture. Cover and bake in the centre of the oven for about half an hour at 350 degrees. Peel and chop the peaches. Stir together orange juice and cornstarch and add to sausage mixture along with chopped peaches. Stir and return to oven covered for about 45 minutes. It should have reduced and thickened slightly. You can cook it longer if you want to reduce it further. Stir in chopped fresh parsley before serving. Serve over cooked rice.