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