Grilled Sausages with Peaches and Pickled Chiles

Summer is winding down. The sun isn’t hanging out quite as long in the evenings, and school buses are driving by, but I’m going to hang on to it as long as I can. Nothing says “summer meal” to me quite like a dish that includes grilled sausages and fresh peaches. David and I loved this meal. It was very easy to make and was bursting with flavor. And it has pickled things, need I say more?

from: Food + Wine
serves: 4

1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3 tablespoons sorghum syrup or molasses
1 1/2 teaspoons kosher salt
2 jalapeños (or similar spicy pepper), seeded and thinly sliced
1 small red onion, thinly sliced
oil, for brushing
6 spicy Italian sausages
2 medium yellow peaches, pitted and sliced

In a 1 qt jar or similar container, shake both vinegars with the molasses, salt, and 1/2 cup of water until the salt dissolves. Add the jalapeños and onion, cover and let stand at room temperature for at least 1 hour.

Light a grill and oil the grate. Grill the sausages over moderate heat, turning, until lightly charred and cooked through, 10-12 minutes, or until the internal temperature reaches 160 degrees F. Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias.

Arrange the sliced peaches on a platter. Top with the sausages and some of the pickled jalapeños and onion. Drizzle with some of the pickling liquid and serve the remaining pickles on the side.

make ahead

The drained pickles can be refrigerated for up to 1 week.

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