Traca's Sausage-Stuffed Pears for breakfast. Comments....

M

Marg CDN

Well-known member
We liked these and they were very simple to put together, resulting in a product that was more elaborate looking than it was in preparation.

Two comments:

I would serve them only at a buffet breakfast with lots of other items to accompany.

I would decrease the garlic and cook it in advance with the onion. The garlic did not sit well for either of us, up against the pear.

And in general, the sausage mixture is fun and smells fab when it's cooking.

Thanks Traca.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=49460

 
Hey Marg...thanks for your comments. I saw another recipe like

this recently...instead it was baked in apples.

I like your comment about these being good for a buffet or something. I'm always looking for a great recipe for entertaining a crowd.

Thanks again for your thoughtful comments.

 
Marge, I just bought some pears and I'm anxious to make this. The recipe

says to add the garlic to the onion mixture at the end and cook for 1 minute. I usually only cook garlic for about a minute so it doesn't become bitter. Did you feel that wasn't enough time?

 
One of 3 possibilitiees:

1. Too much garlic (or too large a clove). I did adjust a bit since I used a large clove.

2. Not cooked long enough.

3. Not minced finely enough.


I would bet that it really should be minced. When you are halving the recipe it is difficult to get the ingredients well distributed when there is very little to begin with.

I always cook it a bit too and certainly don't like it frizzled. But I guess I should have said that it could go in earlier with the onion if it is not going to be minced. It seemed as though it was not long enough.

Another note too. You cut the bottoms of the pear halves for stability. If the pears are large, you could use the bottoms to add to the meat rather than using another pear.

I didn't peel the pears. And I would be interested in knowing if you think it's necessary when you make them. I thought it was easier to dig out the pit and that the skin made no difference to the overall product except providing a bit more stability.

 
Thanks Marg, I'll let you know our thoughts when I make it. The pears aren't ripe enough yet.

 
When I made the pears with sausage...

I really minced the garlic; very fine. I used Jimmy Dean breakfast sausage, which did not have any garlic included; so I did not notice an over abundance of garlic taste; but then again, we are garlic lovers!

I absolutely agree with Marg that using the bottom of the pear can reduce the number of pears involved. I kept the skins on. I also made my own breadcrumbs. (Don't be impressed....I had stale bread!)

And lastly, again, agree with Marg, that this should be one dish included for the breakfast/brunch. We served it with a frittata recipe (posted above). It has a wonderful presentation, but really needs another dish to round out your meal! Also rec'd many compliments that it was something "new" that my guests (family) hadn't tried before.

Would love your thoughts on this one!

Regards,
Barb

 
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