Harissa Honey Marinated Pork Sausage & Peach Kebabs

Posted on by llbalanced
Harissa Honey Marinated Pork Sausage & Peach Kebabs
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    [post_date] => 2017-06-08 05:50:25
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    [post_title] => Harissa Honey Marinated Pork Sausage & Peach Kebabs
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06.08

It's officially HEREEEEEEE

The Peach Truck peaches have officially graced Nashville with their eagerly-awaited presence! If you're not familiar with The Peach Truck, it is my honor to enlighten you. The Peach Truck is a family-run business that grows and harvests the best of Georgia peaches, and blessedly they head straight to Nashville each May! Not only are the peaches as juicy and flavorful as you could want in the Summer heat, the Peach Truck runs an efficient system. You can check their schedule daily to see where peaches will be available, and they sell them just a few days underripe so you never get a mushy peach. For those of you out-of-towners, never fear! You can now order their peaches online to experience the magic.

Each Summer, I try to pay homage to the Peach Truck with at least one recipe. First up are these Harissa Marinated Sausage & Peach Grilled Skewers, and boyyy howdy are they delicious!

Harissa is a semi-spicy aromatic combination of smoked chili peppers, garlic, cumin, coriander, caraway and mint, although the formula varies. Harissa comes in both powder and paste form, and it is a staple in North African and Middle Eastern cooking. It may sound exotic, but Harissa is easy to find at almost any grocery store (my favorite brand is linked below). Harissa has a lovely pungent but also slightly sweet aroma and flavor, and it is a beautiful addition to grilled meats and vegetables. This recipe is SO simple, because Harissa does all the work for you! Also you can absolutely sub another protein or extra veggies for sausage! However, I the unctuous, rich pork is a perfect foil to delicately charred peaches. I used Seven Sons Pasture-Raised pork, which is an amazing company that prioritizes animal welfare. And then fresh basil adds a pop of brightness that truly rounds out the dish!

I also use avocado oil in this recipe, which is a new favorite. High in monounsaturated healthy fats and very heat-resistant, avocado oil is an ideal replacement for inflammatory, unstable vegetable oils. It is has a totally neutral flavor.

The next time you're fixin' to grill out, I highly recommend giving these kebabs a try. You can eat them straight off of the stick, place in a taco or serve with rice and salad.

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TOTAL TIME :15minutes15minutes
4servings
INGREDIENTS
  • 3 medium firm peaches (not completely hard but still firm)
  • 1 lb pastured raised pork bratwursts*
  • 2 tablespoons low-sodium Tamari (sub soy sauce)
  • 2 tablespoons runny honey
  • 2 tablespoons avocado oil (sub coconut oil or grapeseed)
  • 1 tablespoon harissa seasoning
  • 1/2 cup fresh basil leaves
DIRECTIONS
  1. *Feel free to use shrimp or chicken or beef cut into bite-sized pieces. **If using wooden skewers, soak in water for at least 20 minutes before using. Slice peaches vertically into approximately 3/4 inch thick pieces (I got about 6-8 per peach). Slice bratwurst into approximately 1 1/2 inch long pieces, leaving casing on.
  2. Add peaches and bratwursts to a large Ziplock or other marinating container. Whisk together tamari, honey, avocado oil and harissa and pour over peaches and brats. Seal bag or container tightly and shake to evenly distribute marinade. Refrigerate for at least four hours and up to 12 (more than that and the peaches will start to break down).
  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Drain peaches and brats in a colander, then add to skewers in whatever order you like. I tried to keep the peaches vertically, so they're less likely to fall off. Place skewers on parchment-lined baking sheet.
  4. Heat an indoor or outdoor grill to medium high heat and grill skewers on each side; I grill the first side for 3-4 minutes, and the other side cooks more quickly so 1-2 minutes. While they're grilling, discard the parchment paper on your baking sheet and add a fresh piece.
  5. Cut into a piece of your brats. If they have nice grill marks but aren't cooked through all the way, add skewers to your freshly-lined baking sheet and bake in the oven for 5-10 minutes until cooked through. Serve immediately with torn basil leaves. Leftovers will keep tightly sealed in the refrigerator up to 4 days.
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