Peachy Sweet and Sour Sausages
These Peachy Sweet and Sour Sausages are a flavor-filled way to eat breakfast sausages in a non-breakfasty meal. They're gluten and dairy-free.
Servings: 6
Calories: 428kcal
Equipment
- 2.5L Casserole dish or other casserole or baking dish of a similar size
Ingredients
- 24 ounces breakfast sausages see note
- 15 ounces canned sliced peaches drained (see note)
- ¾ cup tomato puree or tomato sauce
- ⅓ cup ketchup
- 3 Tablespoons granulated sugar
- 1 ½ Tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or MSG-salt
Instructions
- Prepare a baking sheet by lining it with parchment paper. Heat the oven to 400°F.
- Spread out 24 ounces breakfast sausages on the prepared baking sheet. Bake for 10 minutes, then flip the sausages, and cook for an additional 5-10 minutes until they are well-browned. Allow the sausages to cool until you are able to handle them comfortably.
- While the sausages are cooking, go ahead and start preparing the sauce. Drain 15 ounces canned sliced peaches, and cut them into bite-sized pieces (if using peach slices, cut each slice into halves or thirds, lengthwise). Set the peaches aside for now.
- Mix up the sauce (you can either do this in a medium bowl, or right in a casserole dish in which you will bake the sausages in the sauce). Stir together 3/4 cup tomato puree, 1/3 cup ketchup, 3 Tablespoons granulated sugar, 1 1/2 Tablespoons apple cider vinegar, 1 teaspoon onion powder, 1 teaspoon curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt.
- Cut the sausages into bite-sized pieces (cut in half or thirds, lengthwise, depending on the size of the sausages). Add the sausages and the peaches to a casserole dish. Pour the sauce over them (if you didn't already mix the sauce in the dish) and stir.
- Cover the casserole dish with a lid or aluminum foil and bake for 20 minutes, then stir, and bake for an additional 10-15 minutes until very hot. Serve over rice.
Notes
For the unit conversion on the sausages, rather than including exact weight conversions from ounces to grams, I have included commonly available package sizes in the US vs Canada for a popular brand of sausage. It's ok to use any amount of sausage within or close to this range. Feel free to use pork, turkey, or chicken sausage. Using pre-cooked sausage will save you the step of browning the sausage, but you will want the amount you use to be lower (aim for 500-560 grams or 18-20 ounces). If you need this recipe to be gluten-free, make sure the sausages you choose are gluten-free, though most should be.
Sliced peaches seem to come in either 398 or 540mL sizes in Canada, depending on the brand. I recommend choosing the smaller option, or not using the entire 540mL can to avoid overly peachy sausages. They also come in large 796mL cans, which you could use half of). You could also use the diced peach cups and save yourself the step of cutting up the peaches. You will need 3-4 cups in this case. Or you could use frozen (thawed) peach slices.
Nutrition
Calories: 428kcal | Carbohydrates: 20g | Protein: 19g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1058mg | Potassium: 566mg | Fiber: 2g | Sugar: 16g | Vitamin A: 604IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg
