Peaches and Sausage with Pickled Onions

Yield 4 Servings

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Peaches and Sausage


  • 1/4 cup apple cider vinegar
  • 1/4 cup distilled white vinegar
  • 3 tbsp honey
  • 1 1/2 tsp kosher salt
  • 2 jalapeños, seeds removed and thinly sliced
  • 1 small red onion, thinly sliced
  • Olive oil, for brushing
  • 4 Fresh Central Market Sausages
  • 2 medium peaches, pitted and thinly sliced


Pickled Onions In a 1-quart mason jar (or glass bowl), shake (or whisk) apple cider vinegar, white vinegar, honey, salt, and 1/2 cup of water until the salt dissolves. Add the jalapeños and onion, cover the jar or bowl, and leave on the counter at room temperature for at least one hour. (This can be done in advance and stored in an air-tight jar in the fridge.)

Sausages Grill: Light a grill to medium and oil the grates. Grill the sausages over direct medium heat, with the lid closed and occasionally turning until browned and cooked to 160°F (around 10 minutes).

Oven:Preheat an oven to 400°F. Line a baking tray with parchment paper and place sausages on top, so they do not touch. Bake for 25-30 minutes or until internal temperature reaches 160°F.

Transfer cooked sausages to a cutting board and let them rest for 5 minutes. Thinly slice on the bias.

Final Dish Mix sausages and peaches on a platter. Top with pickled onions and a drizzle of the pickling liquid. Serve additional pickled onions on the side.


Adapted from Food and Wine