Bourbon Peach Cobbler Sausages in Cinnamon Roll Kolache

Bourbon Peach Cobbler Filling:
Peaches - 2 cans (in water) and 4 fresh
Sugar - 1 Cup
Brown Sugar - 1 cup
Vanilla Extract - 1 TBSP
Cinnamon - 1 TSP
Nutmeg - 1 TSP
Butter - 3 TBSP, Melted
Lemon Juice - 1 TBSP
Bourbon - 1 Cup
Seperate the peaches and allow them to cool down before adding to the sausage mix.
Sausage Mix:
Pork - 4lb (80/20)
Kosher Salt - 38g
Curing Salt - 4g
White Pepper - 10g
Ginger, ground - 5g
Mustard, ground - 7g
Nutmeg - 2g
Cinnamon - 1g
Marjoram - 4g
Coriander, ground - 7g
Caraway - 7g
Chipoltle, ground - 6g
Bourbon Powder (optional) - 5g
Milk Powder - 80g
Liquid from peach cobbler filling - 188g (if you don't have 188g, just add water to make up the difference)
Peaches - all of the peaches (cooled) from the cobbler filling

[@cydrych]

Great idea.

[@BigWood76]

Looks tasty! Is this something you would normally find in the south? I been kicking around an idea of apple pie pulled pork or using it as a glaze for ribs. I love the classics but like to experiment as well. Thanks for the recipe and video.

[@phoenixkitchen]

It's not something you'd normally find. I just like to experiment. I do apple pie and pumpkin pie pulled pork and ribs in the fall. Incredible flavors. Pork is so versatile for flavor profiles.

[@wakeuptoBlessings]

Bs video. I know how to grind and stuff. What I didn’t learn is how you used the peach cobbler?

[@phoenixkitchen]

The peach cobbler filling goes into the sausage. The sauce is used for the liquid and the peaches are mixed into the sausage meat.