SMOKY SAUSAGE & CHEESY-PEACH B-B-Q SPAGHETTI
By
Sandi Sheppard
@SandiShep
1
Ingredients
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2thick cut slices applewood bacon
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1 cchopped sweet yellow onion
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1red bell pepper, diced
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1red fresno pepper, diced
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1jalapeño pepper, diced
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1ripe peach, peeled, pitted and diced
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12 ozdark ale
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6 oztomato paste
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1 Tbspminced garlic
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1/4 cdark brown sugar
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1 Tbsphickory smoked mustard
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2 Tbspapple cider vinegar
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1 Tbspworcestershire sauce
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2 tspapple liquid smoke
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1 Tbspjamaican jerk seasoning
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1 tsphot mexican-style chili powder
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1/4 tspground allspice
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1 tspkosher salt
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1/4 tspfreshly ground pepper
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1/2 cwhipped cream cheese
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8smoked brat links
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1/4 lbdry spaghetti, break in half
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1 cshredded pepper jack cheese with a touch of philadelphia
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1/8 cchopped fresh basil
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1/8 cchopped fresh cilantro
How to Make SMOKY SAUSAGE & CHEESY-PEACH B-B-Q SPAGHETTI
- In a large skillet on medium-low heat, fry the bacon until not quite crisp. Remove to drain and chop when cool. Add the onions and peppers to the skillet and saute for 5 minutes. Add the peach and Ale and cook another 5 minutes, then add the tomato paste, garlic, brown sugar, mustard, vinegar, worcestershire, liquid smoke, Jerk seasoning, chili powder, allspice, bacon, salt and pepper and mix well. Add the cream cheese and stir until melted and blended. Partially cover and simmer on low for 30 minutes.
- Bring 5 quarts of water to a boil with 1 tablespoon salt. Cut each of the brat links into 4 pieces. Use 5 pieces uncooked spaghetti halves to thread through each brat piece, keeping the brat in the center. When water boils, carefully add brats with spaghetti to the water and cook for 8 minutes. Use a slotted spoon to transfer the brats to the skillet of sauce and toss. Divide equal portions into 4 shallow bowls and top each serving with equal parts shredded cheese, basil and cilantro. Enjoy!