Peachy Keen Sausage Surprise….with Burrata
Alright, folks, buckle up for the weirdest yet most delicious foodie adventure of your life: Peach Keen Sausage Surprise…with Burrata. Yeah, you heard me right. We're going full-on mad scientist in the kitchen today.
First, you’re going to need four Italian sausage links. Not three, not five, four. Trust me, I've done the math. You also need a can of peaches, which is basically like candy from a can. Drain those bad boys – we don’t need the syrupy bathwater. Get yourself a ball of burrata cheese because, let’s be real, everything is better with cheese. Don’t argue. Then grab a tablespoon of EVOO, a small onion (chopped like your last bad haircut), and 5-6 cloves of garlic. Not one, not two, we want that vampire-repelling level of garlic here.
Optional but highly recommended: 1/4 cup of white wine. Not just for the recipe, but also for you because cooking is thirsty work. Add a tablespoon of fresh sage leaves, chopped up fine. And then season with garlic powder, salt, and pepper to taste. Lastly, grab some fresh sage leaves for garnish so we can pretend we’re fancy.
Now, let's get cooking. Heat that olive oil in a large skillet over medium heat like you’re on a mission. Toss in the chopped onion and wait until it’s looking all translucent and weepy. Add in the minced garlic and cook for another minute – basically just long enough to fill your kitchen with that irresistible garlic aroma.
Next, throw in the Italian sausage. Break it up like you’re smashing all your frustrations into tiny, delicious pieces. Cook it until it’s browned and looking all crispy and irresistible. Enter: the peaches. Toss them in and let them caramelize for 2-3 minutes. They should look like they’ve just come back from a tropical vacation.
If you’re adding the white wine, now’s the time. Pour it in and let it simmer until it’s reduced by half, which is a fancy way of saying “until it doesn’t look like soup anymore.” Add the chopped sage leaves and stir it all up. Season with salt and pepper because, duh, flavor.
Transfer this glorious mess to a serving platter. Tear up the burrata cheese and scatter it over the top. Let the warmth from the skillet mixture slightly melt the cheese into a creamy, gooey masterpiece. Garnish with fresh sage leaves because we’re aiming for that Instagram-worthy finish. Serve immediately and prepare for the applause. Enjoy your Peach Keen Sausage Surprise, and remember, foodie genius doesn’t always have to make sense!
Peachy Keen Sausage Surprise….with Burrata
Ingredients
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes translucent.
- Add the minced garlic and cook for another minute.
- Add the Italian sausage, breaking it up into small pieces with a spatula. Cook until browned and fully cooked.
- Add the drained peach slices to the skillet and cook for 2-3 minutes, allowing them to caramelize slightly.
- If using white wine, add it to the skillet and let it simmer until reduced by half.
- Add the chopped sage leaves to the skillet and stir to combine.
- Season with salt and pepper to taste.
- Transfer the sausage and peach mixture to a serving platter.
- Tear the burrata cheese and place pieces on top of the warm sausage and peach mixture.
- Garnish with fresh sage leaves.
- Serve immediately, allowing the warmth of the skillet mixture to slightly melt the burrata, creating a creamy texture.
