Farmer sausages with peaches and peppers, braised slowly until tender and sweet.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American, Canadian
Keyword: baked sausage with peaches, braised sausage, braised sausage with peaches, sausage and peach stew
Servings: 6people
Ingredients
1tspfennel seed
1Tbspextra virgin olive oil
½cupdiced onionabout ½ medium onion
1½cupschopped sweet peppersuse variety of colours, about half of 3 peppers
1hot pepper, seeded and finely dicedremove seeds and vein for less heat
6large mushrooms, sliced
1clovegarlic, minced
½cupchicken broth
½cupwhite wineor 1 cup total chicken broth
¼cuporange juice
1Tbspcornstarch
6farmers sausagessliced into rounds
3peachespeeled and chopped
salt and pepper to taste
1handful fresh chopped parsley
fresh snipped chives
Instructions
Heat dutch oven on stovetop and add fennel seeds to dry pot. Toast until slightly fragrant. Remove seeds to cool.
Add olive oil to pot and add diced onion. Saute until golden.
Add sausage rounds and sear on medium-high heat until they start to brown.
Add garlic, chopped peppers, mushrooms and fennel seeds. Saute for a minute or two, just to start the cooking process. Season with salt and pepper.
Increase heat and add wine. Allow to simmer until alcohol is cooked off and amount is reduced by about half. Add chicken broth. Cover and cook on low for 30 minutes. May also be cooked in an oven at 350°.
Meanwhile peel and chop peaches. Stir cornstarch into orange juice. Add to pot, cover and cook another 30 minutes until sauce is thickened and reduced.