When I know a new season is approaching I tend to want things that remind me of the current season. In this case, I was craving the smell of cinnamon and cloves and the taste of juicy, delicious pears – both of which remind me of winter.
This is a great comfort-food type of dish that will fill your entire house with scents of spiced wine and pears. That should put a smile on your face, even if it’s still freezing cold in your neck of the woods. 🙂
Recipe notes: I cooked this recipe with bratwurst, but you can use any variety of sausage link. You will need a Dutch oven or other oven-proof pot/large skillet to cook this recipe. If you use something without a lid, like a cast-iron skillet, simply use foil to lightly cover during baking.
- 2 tbsp. unsalted butter
- 1 tbsp. brown sugar
- 4-8 bratwurst (or any other variety) sausage links, pricked with a fork
- 4 pears (peeled, halved, and cored)
- The juice and zest from one orange
- 1 cup Riesling wine
- 2 cinnamon sticks
- 1 whole clove
- Heat the oven to 375 degrees. Set a Dutch oven (or other oven-proof pot/large skillet) over medium-high heat. Melt the butter and brown sugar in the dutch oven and then add the bratwurst. Saute a few minutes until they begin to brown, rotating so they brown on all sides.
- Add the pears on top of the bratwurst. Season with a dash of salt and then add the orange juice, zest, wine, cinnamon and cloves. Cover and place in the oven. Bake until the bratwurst are cooked through and the pears are tender, about 25 minutes.
- Remove from the oven and discard the cinnamon sticks and clove. Drizzle the bratwurst with the juices in the Dutch oven and serve hot.