If you’ve ever wanted to be fancy and make your own sausage, this is your recipe! This recipe came about on whim, really. I found myself walking around the Los Altos farmers’ market on Thursday and came across some really pretty stone fruits—peaches, plums, and apricots. Since I make a lot of food choices according to how the produce looks, I bought a couple pounds of fruit without any recipe in mind. That’s not important, right? Gotta have those delicious plump fruits!
After some pondering, I realized I haven’t made myself a proper breakfast in a while, and I had a bunch of ingredients in my fridge that would facilitate for a nice breakfast. Pork and stone fruits go really well together for the sweet and savory taste, so I figured breakfast sausage would be a great thing to make with my newly purchased pounds of fruit. Make the jump to the recipe here.
Notes for this recipe! While I’m telling you to use ground pork, you can use pork shoulder and grind it yourself. I had a piece of pork chop in the fridge so I used that (which is pictured below) but ground pork is definitely the nice convenient way to go. Don’t use a food processor! I did this and the texture is definitely not the same. It works if you’re in a pinch but not the best of textures for sausage.
You’ll notice that I opted for the addition of bacon. In today’s day and age of low-fat everything, a lot of ground meat is waaaaay too lean. You can’t have your meat too lean when making sausage or you’ll end up with a dried out mess. If you’re concerned about calories, just don’t eat four servings of this 😉 The bacon in this recipe serves 2 purposes: salt and fat. The fattiness of bacon will help make sure the sausage stays moist, and the saltiness will give you the nice smokey flavor without adding a lot of extra salt. Something I highly recommend for this particular recipe is Trader Joe’s Bacon Bits and Ends. You can use regular bacon, but I find this particular product to be perfect for sausage making because it’s a little cheaper and tends to be a little fattier than regular bacon. The pieces are indeed rather irregular though, so make sure you have this well minced (or ground if you’re using a grinder) or you’ll have chunks in your sausage that’ll mess up the texture.
Roasting is pretty important to this recipe, so do take the time to make sure you’ve roasted the garlic, shallot, and peach! The roasting will caramelize the sugars in each of these items, giving them that deep, sweet flavor. If you have a toaster oven, this is the perfect time to use it since you’re not roasting much. I certainly use my toaster oven a lot for little projects like this.
Speaking of sugar, if your peach is not sweet and is a little too tart, feel free to add in about a 1/2 tsp of sugar. This recipe works best if your peach is ripe and sweet, but if you happened to get a slightly tart peach, a little sugar will help fix that issue.
Roasted garlic and peach pork sausage
- 1/2 medium shallot
- 1 medium garlic clove
- 1 small peach, quartered
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1/4 cup of ground pork
- 1 tbsp uncooked bacon, minced
- a pinch of red pepper flakes
- Preheat your oven (or toaster oven—that’s what I use for small things like this) to 400F. Toss your shallot, garlic, and peach with your 1/2 tsp of olive oil. Wrap it up in foil and roast at this temp for about 20 minutes.
- After those roast, blitz them in a food processor or chop them up until everything is nice and minced. You want everything to be small so it can blend well in the sausage.
- Mix everything together—the meat, the spices, the garlic/shallots/peach—in a bowl until combined and let sit for at least 15 minutes. Don’t overmix or your sausage will be tough!
- Shape into patties and cook with a little bit of oil on a medium heat until brown.
- Serve with your breakfast!
Sorry for the lack of pics in this one! I forgot to take a pic of the sausage when it was done, but you can see how it (kinda) looks like in this recipe here where I used it in an eggs Benedict!