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Wednesday, August 10

Sausages with peaches & pickled chiles

Vinegar, apple cider
¼ cup
Vinegar, distilled white
¼ cup
Molasses
3 tablespoons
Salt, kosher
1 ½ teaspoons
Water
½ cup
Jalapeños, seeded, thinly sliced
2
Onion, thinly sliced
1 small
Oil, canola
Brushing
Sausages, such as wild boar and bison
6
Peaches, pitted, sliced ¼-inch thick
2 medium
  1. In a 1-quart jar, shake both vinegars with the molasses, salt, and water until the salt dissolves. 
  2. Add the jalapeños and onions, cover, and let stand at room temperature for at least 1 hour. 
  3. Heat a grill or grill pan, and grill the sausages over moderate heat, turning, until lightly charred and cooked through, about 10 to 12 minutes. 
  4. Transfer to a cutting board, and let rest for 5 minutes, the thinly slice on the bias. 
  5. Arrange the sliced peaches on a platter, top with the sausages and some of the pickled jalapeños and onions. 
  6. Drizzle with some of the pickling liquid, and serve the remaining pickles on the side. 
Recipe mildly adapted from Food&Wine Magazine, August 2016

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