Braised Sausage with Peaches
Farmer sausages with peaches and peppers, braised slowly until tender and sweet.
Servings: 6 people
Ingredients
- 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
- 1 Tbsp cornstarch
- 6 farmers sausages sliced into rounds
- 3 peaches peeled and chopped
- salt and pepper to taste
- 1 handful 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.
- Stir in fresh chopped parsley before serving.
Notes
This is excellent served over rice or noodles.