Chorizo Sausage with Hot Pepper Peach Cream Sauce

I went to the Glorious  Farmers  Market in Sylva NC for some ideas for the May 4th cooking demo.  I found Balsam Gardens there with homemade Chorizo Sausage and fresh leeks.  Since my herbs have only been in the ground for 3 weeks, I bought fresh basil as well.

I got to the shop and walked around the shelves to see what I could use to make a tasty dish.  That was when I looked at the savory jellies from Stonewall Kitchens and knew immediately what to use.  I cooked with 2 of  the savory jellies  for the dishes in this post and the next.

Chorizo Sausage with Hot Pepper Peach Cream Sauce

1 lb chorizo sausage sliced in 1 inch slices

1 leek sliced

1 stalk Celery-sliced

Carrots ¾ cup shredded

3 large leaves of Fresh basil chopped

1TSmoked Spanish paprika

Pinch of black pepper

In a medium fry pan place the sausage chunks and brown.  Turn to get all sides cooked. Remove the sausage and add the leeks, celery, fresh basil and paprika.  Stir until the vegetables are soft.  Remove the vegetables.  Measure 2T of the drippings and toss the rest.

Cream Sauce

2 oz White wine sweet

2/3 cup Hot Pepper Peach jelly

2T drippings from sausage

2T flour

1.5 cups heavy cream

1t Smoked Sea salt

Add the flour to the drippings and make rue.  Once the rue is cooked, add the heavy cream ½ cups at the time.  Stir constantly to avoid burning.  The sauce will be on the thick side.  Add the white wine.  (I used a sweet Muscadine that is common in this area but any moderately sweet wine will do).  Add the jelly and stir until the mixture is smooth and creamy. 

Add the sausage and veggies back into the sauce and toss to cover all of the mixture with the cream sauce. Season the sauce with the smoked sea salt before serving.

This recipe could easily feed six if served with other sides.  I made a brown rice dish that was the perfect compliment.  I will post that later.