Recipe adapted from

Printer Friendly Version

YIELD: Serves 4

1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3 Tbsp. sorghum syrup or molasses
1 1/2 tsp. kosher salt
2 jalapeños, seeded and thinly sliced
1 small onion, thinly sliced
Canola oil, for brushing
Six 4-ounce hot Italian sausages
2 medium peaches, pitted and sliced 1/4 inch thick

In a 1-quart jar, shake both vinegars with the sorghum syrup, 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 to 12 minutes. 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.