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Pork sausage with a peach barbecue sauce
The West Australian Picture: Robert Duncan

Serves 4

120ml tomato puree

2 tbsp Worcestershire sauce

1 tbsp cider vinegar

1 tbsp bourbon

2 tbsp treacle

1/2 tsp mustard powder

1/2 tsp smoked paprika

1 tsp oregano

6 peaches, peeled, stone removed, chopped, finely diced

salt and pepper8 thick pork sausages

damper or bread

Place all the ingredients down to and including the peaches into a heavy-based saucepan and bring to a simmer, stirring. Simmer over low heat for about 10 minutes or until reduced by a third. Season to taste. Transfer to a jar or airtight container and cool completely. It will keep in the fridge for up to two weeks. Barbecue the sausages and serve with damper or bread and the sauce.