Peach Bourbon Bbq Links Recipe
morcilla, hickory smoked pork shoulder, peach bourbon bbq, pit beans, mash
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Ingredients
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Sausage & Smoked Pork
Peach Bourbon BBQ Sauce
Pit Beans
Mashed Potatoes
Finishing & Garnish
Method
Sausage & Smoked Pork
- 1
Season and sear pork
Preheat oven to 160°C (325°F). Toss the cubed hickory-smoked pork shoulder with 2 tsp coarse salt, 1 tsp black pepper, and 1 tsp garlic powder. In a large ovenproof skillet or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Sear the pork cubes in batches until browned on at least two sides (about 3–4 minutes per side). Transfer seared pork back to the pan.
- 2
Braise with bourbon BBQ (optional finishing)
Pour 1 cup of the prepared Peach Bourbon BBQ Sauce over the seared pork, stir to coat, cover the pan and transfer to the preheated oven. Braise for 1 hour to 1 hour 15 minutes until pork is fork-tender and infused with sauce. Remove from oven and tent to keep warm.
- 3
Cook morcilla
While pork braises (or after pork is finished), heat a separate skillet over medium heat and brush lightly with olive oil. Add morcilla slices in a single layer and cook 2–3 minutes per side until browned and warmed through. Remove to a plate and keep warm. (Morcilla is fully cooked — this just renders some fat and crisps edges.)
Peach Bourbon BBQ Sauce
- 4
Sweat aromatics
In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 cup finely chopped onion and cook 5–7 minutes until translucent and softened. Add 1 tsp smoked paprika and 1 tsp ground mustard, and cook 30 seconds until fragrant.
- 5
Cook peaches and deglaze
Add 3 cups diced peaches, 1 cup brown sugar, 1 tbsp apple cider vinegar, 1 cup ketchup, 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp pepper. Stir to combine and bring to a simmer. Carefully add 1 cup bourbon to deglaze (if you prefer not to cook off alcohol, substitute with 1/2 cup peach nectar + 1/2 cup water). Simmer gently, stirring occasionally, for 20–25 minutes until the peaches are soft and the sauce reduces slightly.
- 6
Blend and finish
Use an immersion blender or transfer to a blender (cool slightly before blending) and purée until smooth, or leave slightly chunky if preferred. Return to the saucepan and simmer a further 5–8 minutes to thicken. Taste and adjust seasoning with more salt, pepper or a splash of vinegar if needed. Keep 1 cup reserved for glazing and set aside 1 cup to add to the braised pork and pit beans as directed.
Pit Beans
- 7
Cook bacon and aromatics
In a medium saucepan over medium heat, cook 4 slices diced bacon until fat renders and bacon is crisp, about 6–8 minutes. Add 1 cup chopped onion and cook 5 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 8
Combine beans with sauce
Add 800 g drained beans to the pan with the bacon and onions. Stir in 1 cup Peach Bourbon BBQ Sauce, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tbsp apple cider vinegar, 1 tsp salt and 1 tsp black pepper. Bring to a low simmer, then reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning.
- 9
Finish
If beans seem too thick, stir in up to 2 tbsp water. Remove from heat and keep warm until serving.
Mashed Potatoes
- 10
- 11
Mash and season
Drain the potatoes well and return to the hot pot to dry for 1 minute. Mash with a potato masher or ricer. Warm 1 cup whole milk with 4 tbsp butter until butter melts (do not boil). Stir in 2 tbsp cream cheese if using. Gradually add the warm milk mixture to the potatoes until smooth and creamy. Season with 1.5 tsp salt and 3/4 tsp black pepper, adjust to taste. Keep warm.
Assembly & Finish
- 12
Plate components
Divide mashed potatoes among 4 plates (about 1 heaping cup per serving). Spoon 1/2 cup pit beans onto each plate beside the mash.
- 13
Add pork and morcilla
Slice or arrange braised hickory-smoked pork shoulder pieces atop or beside the mash. Place 3 morcilla slices per plate (total 12 pieces serves 4).
- 14
Glaze and garnish
Brush the pork and morcilla lightly with the reserved 1 cup Peach Bourbon BBQ Sauce (or warm to a syrupy consistency and spoon over). Sprinkle chopped fresh parsley over the dish. Serve immediately.
- 15
