A Perfect 20-Minute Snack: Bourbon-Glazed Sausages and Peaches
Inviting some pals over to hang out can quickly turn stressful when you realize they’re going to expect some food. Before you reach for your phone to order delivery, take a few deep breaths. Homemade eats don’t have to be difficult. With original recipes from our Everyday Appetizers series, you can pull off showstopping starters without losing your cool.
Snacks come in all shapes, sizes, colors, and flavors, so you would think you’d be able to find tons of variety when you go to the bar for a few drinks. Whether it’s because your favorite watering hole has an insubstantial kitchen or because it’s a full-service restaurant focused on larger plates, the appetizers section on the menu is often stingy. Spicy popcorn and stuffed olives are definitely tasty, but they don’t do much to tame your appetite. If you bring the party home, you can make something equally as tasty and a lot more substantial. With one pan and a short list of ingredients, a boozy sausage and peach sauté could be on the menu.
About this recipe
Of all the trends in the restaurant world, the one we’re most excited by is the emphasis on sausages and other charcuterie. Some eateries base their entire menu around their salamis and bratwursts. The funny thing is, once they’re covered with half a dozen condiments, they don’t really taste any different than something from the grocery store. Inspired by those dishes, this recipe uses a basic andouille that you can find in just about any supermarket, fresh peaches, a splash of vinegar, a bit of bourbon, and not much else. It’s a huge reward for very little work.
Start by slicing the sausage into thick coins. We did ours on an angle for aesthetic appeal, but you can cut any way you see fit. Andouille is a good choice for this, because it brings a little bit of heat to the party. Savory recipes with both fruit and bourbon tend to get a tad too sweet, so a little bit of spice is a good way to keep things in balance. If you can’t find andouille, go for another spicy sausage. Just be sure whatever you buy is a fully cooked product so it renders and browns fairly quickly.
Once your sausage is brown and a bit crisp, remove it from the pan, then use the same skillet to sweat some shallots. You’re not going for color here, so turn the heat down if the shallots start to brown around the edges. From there, add the peaches. If you have extremely ripe fruit, you can go ahead and add the rest of the ingredients right away, otherwise, let them cook for about a minute before proceeding.
When you add the bourbon, be sure to take the pan off the heat before you pour since it’s such a flammable spirit. Once you safely set the pan back on the burner, you can have a little bit of fun. Though it’s completely unneccessary, it looks impressive to flambé the alcohol. Use a stick lighter or a long match to light the pan. Be sure to lean away, because singed eyebrows are never a good look. By the time the flames die down, the peaches will be ready. Give it a taste and sprinkle in some sugar if you think it needs a bit more sweetness. Toss the sausage back in just to coat with the glaze, then this dish is ready to go. A little bit of arugula makes a good-looking garnish that also adds a nice bit of pepperiness. You could serve this with some sort of bread, but we like to go right in with a fork.
A bourbon cocktail makes a mighty fine pairing for this dish. Try an old fashioned or this Spiked Arnold Palmer. Wine Spectator featured a pork chop and peach recipe with a long list of suggested pairings, and this sausage dish has many of the same elements. For whites, the site suggested crisp Sauvignon Blancs and full-bodied Chardonnays. For red wine, you want something fruit forward and pretty drinkable, such as a Pinot Noir. Dry Rosé would also work quite nicely. As for beer, a wheat-based brew or a Belgian Tripel both pair great with the sweet and salty flavors.
Continue to page two for this sweet, salty, and spicy recipe.
Bourbon-Glazed Sausages and Peaches
You’ll have to adjust the sugar depending on your fruit. Really ripe peaches won’t need any additional sweetener, but you’ll probably want a pinch of two if you don’t have perfect specimens. And frozen peaches make a great substitute during the winter months. This recipe makes enough to feed four.
- 1 tablespoon olive oil
- 12 ounces andouille or other spicy sausage, sliced on the diagonal into ½-inch-thick coins
- 1 medium shallot, diced
- 2 medium peaches, pitted, and each sliced into 12 wedges
- 2 tablespoons bourbon
- 1 teaspoon cider vinegar
- Sugar, optional
Directions: In a large skillet, heat oil over medium-high heat. Add sausage and cook stirring occasionally, until browned and some of fat has rendered, about 5 minutes. Remove sausage slices to a plate.
Set same skillet back on the burner and add shallots. Season with a heavy pinch of salt. Sweat shallots until translucent and softened, 3 to 4 minutes. Add peaches and another pinch of salt. Cook, gently stirring, for 1 minute. Remove skillet from burner to add vinegar and bourbon. Return pan to flame. If you’d like, use a long kitchen match or a stick lighter to flambé the peaches. Cook until peaches are softened, but not falling apart, and sauce has reduced, 2 to 3 minutes. Taste and season with salt and sugar, if needed. Add sausage back to pan, and stir to combine.
Serve sausages and peaches garnished with arugula.
See you back here next weekend.
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