burgundy pork sliders with cherry sauce
It must have been all the dried cherries that Miss L has been gobbling up lately, because everything with those little red fruits looks like the most delicious thing ever these days. Either that, or I’m not-so-patiently anticipating cherry season when the little baskets are on every street corner for sale…
Either way, when I happened upon this recipe idea from our local market, I jumped on it and the end result was something so scrumptious and out of the ordinary for a weeknight meal, but also so darn easy! While you might not have Burgundy Pepper sausage in your local store, you could make your own using seasoning or just substitute some delicious pork sausage otherwise. Either way, you’ll adore the cherry sauce and crave these little guys when cherry season hits as well!
Burgundy Pork Sliders with Cherry Sauce
(inspired by a recipe from Nugget Markets)
- 8 buns for sliders (I used King’s Hawaiian rolls & cut them in half)
- 1 pound Burgundy Pepper Sausage (bulk or taken out of casing)
- 2 cups of a drinkable Pinot Noir (but not an expensive bottle! I went with 2009 BV Coastal PN – usually ~$5-6)
- 2 ounces dried cherries
- 2 tablespoons red raspberry vinegar
- ¼ cup sugar
- 1 teaspoon mustard powder
Preheat your grill on medium. Divide the patties into small little sliders (~2 oz.) and grill for 8-10 minutes per side.
While your sliders are cooking, make the cherry sauce (this should take 15-20 minutes): Place the wine, vinegar and cherries in a small saucepan, bring it to a boil and then reduce the heat to a simmer. You want to make sure it reduces by half. Then add the sugar and keep cooking until it becomes syrupy. Right before you think it’s done, whisk in the mustard powder cook for 2 more minutes.
Wow, these look amazing! I love tart cherries and G loves King’s Hawaiian rolls, so I think we need to make this asap! Thanks, Kim!
The last time I made cherry sauce was for J and my first Valentine’s Day dinner in his apartment on Landfair. And it looked like I had killed a chicken that lay bleeding on the plate. I’ve been weary of cherry sauce ever since!