Grilled Sausage and Peaches With Pickled Peppers

1/4 cup apple cider vinegar

1/4 cup distilled white vinegar

3 tablespoons Agave

1 1/2 teaspoons kosher salt

1/2 lb mini  sweet peppers

2 jalapeños,

1 serrano pepper

1 small onion

Canola oil, for brushing

5 BOULDER SAUSAGE hot Italian sausages

4 medium peaches

 

 

1. Thinly slice the peppers and onion. Mix the vinegars with agave, salt and 1/2 cup of water until the salt dissolves. Add the peppers and onion, cover and let stand at room temperature for at least 1 hour.

 

2.Light a grill and oil the grate. While it is heating, slice and remove pits from peaches. 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. Lightly grill the peach slices for 2 to 3 minutes. Thinly slice the sausage on the bias.

 

 

3. Arrange the grilled peaches on a platter. Top with the sausages and some of the pickled jalapeños and onion. Drizzle with the pickling liquid to taste. Serve the remaining pickles on the side.

 

Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8

 

 

 

This recipe was featured in our first ever Virtual Memorial Day BBQ Cook-off, where we teamed up with Alice 105.9 to have Slacker and Steve go head-to-head and find out who the best grill master is.