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–+ servings
Kate Ramos

Ponche-Braised Breakfast Sausage

Ponche-Braised Breakfast Sausage takes sausage links and braises them in Ponche Navideño the traditional Mexican mulled fruit punch popular at Christmas. This cinnamon and tropical fruit-flavored drink is an excellent addition to classic pork sausage links, coating them in a sweetness and warm spices.
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Prep Time 1 hour 40 minutes
Cook Time 2 hours
Total Time 3 hours 40 minutes
Servings: 6
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Ponche:
  • 12 cups water
  • 1 pound sugarcane sliced
  • 8 ounces piloncillo 2 medium cones or ¾ cup dark brown sugar, packed
  • 2 sticks Mexican Canela or 3 cinnamon sticks
  • ¼ cup tamarind paste
  • 2 guavas quartered
  • 1 apple cored and chopped
  • 1 pear cored and chopped
  • 2 oranges sliced
  • ½ cup dried hibiscus flowers rinsed
  • ½ pound tejocotes rinsed but left whole
For the Braised Sausage
  • 1 cup strained ponche
  • 1 pound 2 packages Farmer John® Classic Pork Sausage Links

Method
 

For the Ponche
  1. Combine all ingredients in a large stock pot and bring to a simmer over medium-high heat. Stir to dissolve the piloncillo and reduce heat to medium low.
  2. Gently simmer until fruit softens and flavors have melded, about 1 hour.
  3. Ponche can be made up to a week in advance. Cool completely and store in covered containers in the refrigerator until ready to use.
For the Sausage
  1. Heat oven to 400°F.
  2. Strain 1 cup of ponche into a small saucepan. Bring ponche to a boil over medium-high heat. Boil until liquid is thickened and reduced by half.
  3. Meanwhile, place Farmer John® Classic Pork Sausage Links in a medium baking dish, separating the links. Add pieces of fruit (the oranges are especially good) from the ponche if you'd like.
  4. Pour reduced ponche over the sausage and braise in oven until golden and cooked through, about 40 minutes. Serve right away with waffles, fruit, and scrambled eggs.

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