The West

Pork sausage with a peach barbecue sauce
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.

The West Australian

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