Bourbon Peach Cobbler Sausages in Cinnamon Roll Kolache

hey welcome to Phoenix kitchen today we're making bourbon peach cobbler sausages in cinnamon roll Kachi let's see how we did it all right while we're getting our ingredients together to make the peach cobbler filling for these sausages uh we'll go ahead and just clear a couple of things yes technically these are not Kachi they are kosnic here in America we just kind of categorize all of them as kalachi and just a couple other things to clear up there is no need to add an S kalachi is plural already and these are actually Czech not German as a lot of people around here seem to think so we're getting our ingredients together basically like we would make a nice southern peach cobbler because my inspiration for this was it's summertime we're in the South what would it be like when you go to a cookout and someone hands you a plate and there's pulled pork on the plate and there's a nice big helping of southern peach cobbler and those juices just kind of run together and it's amazing flavor because pork works so well with peach so we're just going to go ahead and make that peach cobbler filling uh bourman peach cobbler filling and we're going to stuff it inside that sausage with the pork we're going to smoke these and we're going to make two different sizes one one set we're going to stuff as brw worst the other will be the size of breakfast link and we're going to roll those into the cinnamon roll dough to make our kalachi now when you look in the description down below to get the recipe we are going to separate the peach cobbler filling from the actual sausage recipe and we'll just consider the peach cobbler filling to be one of the ingredients that goes into the sausage uh that peach cobbler recipe is absolutely amazing as Peach cobbler so you know you can really use this video to get a twoin one just go ahead and put it in with your cobbler and bake it absolutely amazing uh we're using Buffalo Trace bourbon I've found with cooking you know you want a bourbon that has a good enough quality uh that it doesn't taste cheap uh so that your food is good but you don't want to spend a ton of money getting bourbon that you're just going to cook with and I found that Buffalo Trace is one of the best uh for me to use to get a good quality flavor at a reasonable price now I'm putting in a little more vanilla than you would normally put in because I don't want to add any to the sausage directly I just wanted in here you'll notice the sausage recipe has cinnamon and Nutmeg just like the beach cobbler recipe does so that's going to be in more in line with a normal size portion for each so they'll come combine in the sausages we'll go ahead and get this mixed up and into the pan with some butter and our peaches and see how this Cooks [Music] down all right so with all of our ingredients wet and dry mixed we're going to go ahead and start peeling our fresh peaches you'll notice this recipe actually calls for fresh fresh peaches and canned peaches uh the reason I want the canned peaches these are canned peaches packed in water not in heavy syrup because we're going to use the canned water uh as part of our moisture in our mix we want that because it's really going to have a nice peachy flavor we're not looking for that heavy syrup because we have enough sugar and brown sugar in the actual peach cobbler recipe we're going to get these peeled and chunked we do want some fresh peaches when they're in season because it's just a much much better flavor when you can get those you could use all canned you could use frozen uh totally up to you but I like to get that mix because I want the fresh taste plus get the convenience of the ones already peeled in the can with that water that I'm looking for [Music] all right so we have our butter melted we have our liquid ingredients the bourbon the lemon juice and the vanilla uh into the pan and we've added our dry ingredients and stirred those until they've dissolved we got them all Incorporated we've added the peaches along with the water from the cans and we're just going to bring this to a boil and let it cook until the liquid reduces by about 1/3 uh at that point your peaches will be soft enough and ready to go all your flavors should be melted we're going to remove the peaches and set them aside they're going to go onto a sheet pan uh spread nice and thin and into the fridge so they can cool uh we don't want them hot when we add them to the sausages uh we're going to also save part of the liquid in our measuring cup to use as our liquid in our sausage uh whatever total you come up with you need to go ahead and then account for any extra water that needs to be added according to the recipe uh we ended up with enough of the actual sauce here uh that we didn't have to add any water to it we'll put that in the fridge also because we do want it to be cold when we add it to the sausage [Music] [Music] mix all right while those peaches are cooking down we're going to go ahead and get our hog casing soaking um we're using the 32 to 35 mil hog casings those are going to come packaged in salt we put them in water for about 30 minutes to allow them to rinse out the salt that they're packed in as a preservative and it will add back the moisture and elasticity so that we can stuff these casings um once we've done that we're going to go ahead and get all of our dry ingredients together that we're going to be using to season our sausage get those measured out then we'll grind our sausage and have everything all put together all right so we had some wonderful issues with our camera we thought we recorded grinding the meat and stuffing the sausage casings and putting them on wire racks and placing those in the refrigerator to set overnight so that they'll be ready for the next day and those casings all dried out and then showing you how we snip those sausages into individual links to go on the grill but guess what we had technical difficulties that footage is gone no idea where it is so we're going to go ahead and just pretend that you saw all of that and if you really haven't seen it before and you need to know how check out any of our other sausage making videos it all looks the same we're going to go ahead and start with lighting the grill all right we're going to be cold smoking today trying to stay under 150° so we're going to use a very small coal bed all the way at the end of the Firebox and one huge chunk of Hickory normally I like to do my sausages with pecan but since we're going for that southern inspired peach cobbler and pork we're going to use Good Old Hickory to get the flavor we're looking for get that smoke rolling keep that vent nice and closed staying as far below 150 as we can we're going to go ahead and put our sausages on I'm leaving those on the rack that we had them on in the fridge uh that's going to allow us to keep the sausages clean I don't have to go back and wash off anything from the grates of the grill which is always nice you can see we've got some really good smoke rolling there uh it's going to take these things a few hours we check back in in about an hour and we see color starting develop and then after about 3 hours we've really got some nice color going nice smokiness then we come back at the 4H hour Mark we're going to check that temperature and see how we're doing we get get the probe in and find out that we're not quite where we want to be but we're getting very very [Music] close all right so 4 hours into it we're right about 114° we need to get these up to about 150 uh it takes about another hour to do so we while we're doing that we get our ice bath ready bring these in and let them cool down because we want them to stop cooking so we put them in that ice bath for about 10 minutes once we've gotten them all down we're going to go ahead and get everything bagged up so we can store these in the fridge uh or we can freeze them if we need to if it's going to be longer before we use them um what we're going to do here is put the big BRS away for a later cookout and we're going to go ahead and take these small breakfast style links and get them into our kalachi so after all the work of making the sausage I did not really care to work hard on baking so we bought just pillsberry cinnamon roll dough I mean come on it's good stuff we get these things popped open and get the cinnamon rolls out we're going to spread them out I'm going to use my rolling pin to flatten these nice and thin and elongate them so we can wrap the sausage um I'll use a bit of parchment paper on top to keep my rolling pen from sticking to the cinnamon roll and once we get each of these sausages rolled in here we're going to put on a little egg wash and then into the oven for about 15 minutes as the directions on the can told us and when they come out they will be absolutely amazing [Music] [Music] [Music] [Music] all right they turned out delicious they're sweet uh with the chipotle pepper that you see in the recipe there's a little little bit of heat that come in to balance that sweetness and yes it does want the icing that come with the cinnamon roll I wasn't sure how that was going to work out but it really makes it you want that extra sweetness you just don't have to go quite so heavy as you would a normal sun and roll try these things they're great we're giving away a five-piece cast iron Lodge cookware set when we hit 1,000 subscribers all you have to do is like a video and subscribe to the channel to be entered in the giveaway

Channel: Phoenix Kitchen

Views: 219

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Id: uKguvn2AQDU

Length: 12min 4sec (724 seconds)

Published: Fri Jun 14 2024