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 was trying 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.Jump to Recipe
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
- 1 tsp fennel seed
- 1 Tbsp extra virgin olive oil
- ½ cup diced onion about ½ medium onion
- 1½ cups chopped sweet peppers use variety of colours, about half of 3 peppers
- 1 hot pepper, seeded and finely diced remove seeds and vein for less heat
- 6 large mushrooms, sliced
- 1 clove garlic, minced
- ½ cup chicken broth
- ½ cup white wine or 1 cup total chicken broth
- ¼ cup orange juice
- 2 Tbsp cornstarch
- 6 farmers sausages sliced into rounds
- 3 peaches peeled and chopped
- salt and pepper to taste
- 1 handful fresh chopped parsley
- 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.
- Add broth and wine. 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.
- Stir in fresh chopped parsley before serving.