#6323: For Easter Egg hunting on Sunday, I made a rec: on Traca's recomendation..Sausage Stuffed Pears
Posted by: barb_b at 5:03 pm on Apr 9, 2007
They were very good!! What a different combination of flavors!! These were a hit! Very fun to have sausage with fruit!! Presentation was beautiful!! I did not add celery, added more paprika (The hungarians in the family were happy!), and added more garlic.
Thanks Traca for posting a fun, different (At least for me) recipe!!
Sausage-Stuffed Baked Pears posted by Traca
By Ray Lee
This easy and impressive dish makes the best out of breakfast’s sweet and savory elements —a ripe pear stuffed with a tasty mélange of breakfast sausage and spices.
Total Time: 1 hour 10 mins
Active Time: 35 mins
Makes: 12 servings
1 tablespoon canola oil
1/2 medium red onion, small dice (about 1 cup)
1/2 medium pear, peeled, cored, fine dice
1 celery rib, small dice (about 1/4 cup)
1 clove garlic, minced
1/2 pound breakfast sausage links
1 large egg, lightly beaten
1 1/4 cup fresh breadcrumbs
3 tablespoons whole milk
1/2 teaspoon ground cinnamon
1 teaspoon paprika
6 firm medium pears, such as Bosc or Anjou
Heat oil in a medium frying pan over medium heat. Add the onion, diced pear, and celery, season with salt and freshly ground black pepper, and sauté until onion is translucent, about 5 minutes. Add the garlic, and cook 1 minute more.
Remove from heat and transfer to a mixing bowl. Allow mixture to cool in the refrigerator for about 15 minutes.
Remove the sausage from its casing. Crumble the sausage into the cooled onion mixture. Add the egg, breadcrumbs, milk, cinnamon, and paprika. Mix well. (To ensure that the mixture is properly seasoned, form a small patty and sauté it in a pan over medium heat until browned and cooked through, about 2 minutes per side. Taste, and adjust the seasoning. Repeat if necessary.)
Heat the oven to 350°F.
Cut the pears in half lengthwise and remove the stems. Cut off a small slice from the uncut side of each pear to create a flat base for the pear to rest on while roasting. Using a melon baller or a small spoon, scoop out the core and another 1/2 inch or so around the core to create a hole for the sausage mixture. Season each pear with salt and freshly ground black pepper.
Divide the sausage mixture among the pears, filling each half generously. Place the stuffed pears in a baking dish. Bake until the pears are soft, and the stuffing is browned on top and cooked through, about 35 minutes.