This delicious BBQ Peach Smoked Sausage is a quick and flavorful appetizer that’s perfect for any gathering. Sweet, smoky, and slightly spicy, it comes together in minutes with simple pantry staples. The rich barbecue sauce, tangy peach preserves, and a hint of heat from jalapeños make every bite irresistible. Serve with toothpicks for an easy crowd-pleaser!
Recipe Ingredients:
- 2 tablespoons olive oil
- Two 13-ounce smoked sausage links, sliced on a bias 1/4-inch thick
- 1 cup barbecue sauce
- 1/2 cup orange juice
- 3 tablespoons pickled jalapeños
- 3 tablespoons peach preserves
- 2 tablespoons grainy mustard (Country Dijon)
- 2 cloves garlic, pressed or grated
- 2 green onions, sliced thin
How To Make BBQ Peach Smoked Sausage?
- Sear the Sausage: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced sausage and cook for 2-3 minutes per side until golden brown. If necessary, cook in batches. Transfer to a plate lined with paper towels to drain excess oil.
- Make the Sauce: In the same pot, add the barbecue sauce, orange juice, pickled jalapeños, peach preserves, grainy mustard, and garlic. Stir well, bring to a boil, then reduce the heat to a gentle simmer.
- Combine & Cook: Return the seared sausage to the pot and stir to coat evenly in the sauce. Let it simmer for 5 minutes, stirring occasionally, until the flavors meld together.
- Garnish & Serve: Sprinkle with sliced green onions and serve immediately with toothpicks for an easy appetizer.
Recipe Tips:
- Sear for Extra Flavor: Don’t skip browning the sausage! Cooking it until golden brown adds a deep, smoky flavor and helps the sauce cling better.
- Use the Right Barbecue Sauce: A smoky or honey-based BBQ sauce works best. If using a tangy or spicy one, adjust the peach preserves to balance the sweetness.
- Slice Evenly: Cut the sausage into ¼-inch (6mm) slices to ensure even cooking and a perfect bite every time.
- Simmer, Don’t Boil: Let the sauce gently simmer after adding the sausage. Boiling too hard can make the sauce too thick or burn the sugars.
- Customize the Heat: For a spicier kick, add extra pickled jalapeños or a pinch of chili flakes. If you prefer mild flavors, reduce the jalapeños or use sweet bell peppers instead.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Peach Smoked Sausage cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: This recipe can be frozen for up to 2 months. Once cooled, place the sausage and sauce in a freezer-safe container or bag.
- Reheat: Heat a pan over low to medium heat. Add the sausage and sauce, stirring occasionally, until heated through. If the sauce thickens too much, add a splash of water or orange juice to loosen it.
Nutrition Facts
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 1,200mg
- Potassium: 400mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 14g
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BBQ Peach Smoked Sausage
Description
This delicious BBQ Peach Smoked Sausage is a quick and flavorful appetizer that’s perfect for any gathering. Sweet, smoky, and slightly spicy, it comes together in minutes with simple pantry staples. The rich barbecue sauce, tangy peach preserves, and a hint of heat from jalapeños make every bite irresistible. Serve with toothpicks for an easy crowd-pleaser!
Ingredients
Instructions
- Sear the Sausage: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced sausage and cook for 2-3 minutes per side until golden brown. If necessary, cook in batches. Transfer to a plate lined with paper towels to drain excess oil.
- Make the Sauce: In the same pot, add the barbecue sauce, orange juice, pickled jalapeños, peach preserves, grainy mustard, and garlic. Stir well, bring to a boil, then reduce the heat to a gentle simmer.
- Combine & Cook: Return the seared sausage to the pot and stir to coat evenly in the sauce. Let it simmer for 5 minutes, stirring occasionally, until the flavors meld together.
- Garnish & Serve: Sprinkle with sliced green onions and serve immediately with toothpicks for an easy appetizer.
Notes
- Sear for Extra Flavor: Don’t skip browning the sausage! Cooking it until golden brown adds a deep, smoky flavor and helps the sauce cling better.
- Use the Right Barbecue Sauce: A smoky or honey-based BBQ sauce works best. If using a tangy or spicy one, adjust the peach preserves to balance the sweetness.
- Slice Evenly: Cut the sausage into ¼-inch (6mm) slices to ensure even cooking and a perfect bite every time.
- Simmer, Don’t Boil: Let the sauce gently simmer after adding the sausage. Boiling too hard can make the sauce too thick or burn the sugars.
- Customize the Heat: For a spicier kick, add extra pickled jalapeños or a pinch of chili flakes. If you prefer mild flavors, reduce the jalapeños or use sweet bell peppers instead.
BBQ Peach Smoked Sausage