Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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