How to Make It
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.