Peppercorn Sauce NOT Just for Steak!

Sausages in Peppercorn Sauce

Presenter/channel: Rick — Backyard Farm

Ingredients

• Pork sausages (any you prefer) — quantity as needed
• Water (to partially poach the sausages)
• Oil (a little, for the pan)
• Peppercorns:
  • Fresh green peppercorns, halved (if available) OR
  • Dried black peppercorns, lightly bashed
  • Quantity: to taste (“decide how much … you want”)
• Brandy — about 1–3 tablespoons (cook to reduce alcohol)
• Beef stock (made from granules) — enough to make a saucy base
• Cream — added at the end to reach desired richness/consistency
• Worcestershire sauce — about ½ teaspoon
• Dijon mustard — about 1 level teaspoon
• Sausage juices / pan fat (reserved and used for flavor)
• Optional: butter (mentioned as part of pan residue; not required)

Substitutions & Variations

• Use dried cracked peppercorns if fresh green peppercorns aren’t available.
• Cook sausages in an air fryer or oven instead of on the stovetop.
• Add extra brandy at the end for a stronger brandy flavor.
• Jarred green peppercorns are a convenient substitute.

Equipment & Prep

• Heavy frying pan or skillet
• Bowl with lid (to keep cooked sausages warm)
• Something to bash peppercorns (mortar & pestle or heavy pan)
• Spatula or tongs
• (Optional) air fryer or oven for alternative cooking methods
• Prep: lightly bash peppercorns or halve fresh green peppercorns; set aside

Method — Step by Step

1. Prepare the peppercorns: lightly bash dried peppercorns or halve fresh green peppercorns; set aside.
2. Par-cook the sausages (plumping method):
   • Put sausages in a pan and add enough water to come partway up the sides plus a little oil.
   • Bring to a boil, then let simmer so the sausage filling swells/plumps.
   • Continue until the water evaporates and you’re left with oil/fat in the pan.
   • Once mostly dry, fry the sausages in the remaining fat to brown all sides and add color.
3. Remove sausages: place them in a bowl, cover with a lid to keep warm and allow slight carryover cooking.
4. Clear the pan for the sauce: tilt the pan and discard any burnt “sugary” residue; keep the fat/browning for flavor (but not the charred bits).
5. Make the peppercorn sauce:
   • Add the bashed/halved peppercorns to the hot pan fat.
   • Add brandy (about 1–3 tbsp). Cook for ~1 minute (longer if you want less alcohol).
   • Pour in beef stock (from granules). Stir and reduce slightly to concentrate flavor.
   • Reduce heat to fairly low and leave a gentle simmer.
   • Stir in cream to reach desired richness/consistency.
   • Add ~½ tsp Worcestershire sauce and ~1 tsp Dijon mustard; stir to combine.
   • Simmer until the sauce thickens slightly and coats the back of a spoon.
6. Finish:
   • Return sausages (and any collected juices) to the pan to warm and integrate juices into the sauce — stir gently.
   • Adjust thickness by reducing a bit more if needed. Turn off heat when sauce is at the desired consistency.
   • Serve sausages with plenty of sauce.

Key Timings, Temperatures & Technique Cues

• Par-cook: bring water to a boil, then simmer until water evaporates (timing varies with pan/quantity).
• Browning: once water is gone, fry in remaining oil until browned.
• Brandy: cook in pan ~1 minute (longer if you want to reduce alcohol more).
• Simmering: keep sauce on low with a gentle simmer when adding cream; thicken until it coats the back of a spoon.
• When returning sausages, warm gently — avoid vigorous splashing.

Chef Tips & Common Mistakes

• Plump sausages by simmering in water first, then frying in the remaining fat for better texture and juiciness.
• Discard dark burnt sugary residues; keep the flavorful fat/browning but not char.
• Taste and adjust pepperiness to preference — add more or less peppercorns as desired.
• Be cautious when adding sausage juices back into a hot sauce — “don’t splash yourself.”
• Use jarred green peppercorns or dried cracked peppercorns for convenience.

Serving & Plating Suggestions

• Serve as a pub-style “bistro” plate: sausages with chips and peas, spooning plenty of peppercorn sauce over the sausages.
• Keep sausages covered and warm while finishing the sauce so everything is served hot.

Source

• Backyard Farm (presenter: Rick) — the video demonstration.