The savory sausage in this recipe bakes right inside the pears and the combined flavor is topped off with just a little bit of tangy cranberry sauce. It’s got a hint of fall flavors to it, but it works surprisingly well as a summer dish – dress it up with a slightly lighter presentation, and it’s a refreshing change.
If you have a slow hour or so to make brunch and enjoy it at your leisure, this recipe would make an unusual and striking brunch treat. And with no eggs or nightshade spices, it’s AIP-friendly, which is pretty rare for fancy brunch food. If brunch isn’t really your thing, this would also be a nice dinner after the day has cooled down a little.
For a vegetable side, jicama would actually go really well with this – it has a lighter and slightly sweet taste, and it brings out the more summery side of the main dish. Pairing sausage with roasted squash is all well and good in October, but in June it’s time for something a little different. Alternately, serve it with a big leafy salad, maybe with some cranberries and walnuts on top.
Sausage and Cranberry-Stuffed Pears Recipe
Protein: 6g / %
Carbs: 45g / %
Fat: 6g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 pears, sliced in half lengthwise
- 2 pork and apple sausages, casings removed
- 1 shallot, minced
- 1/2 tbsp. fresh rosemary, minced
- 1/4 cup cranberry sauce
- Cooking fat
- Preheat oven to 375 F.
- Melt some cooking fat in a skillet over medium-heat.
- Cook the sausages for 3 to 4 minutes, until browned.
- Add the shallot and rosemary and cook for another 2 minutes.
- Scoop out the centers of the pears, removing the seeds and shaping a hole in the middle.
- Cut a small slice off the outside of each pear, so that the pear has a stable base to lie on with the cut side facing up. Fill the pears with the sausage mixture and top with cranberry sauce.
- Place stuffed pears on a baking sheet and cook for 10 to 12 minutes in the preheated oven.