Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Polidori Grilled Sausages with Peaches & Pickled Onions
Ingredients
- 1/2 cup Apple cider vinegar
- 1/4 cup Distilled white vinegar
- 3 tbsp Molasses
- 1 1/2 tsp Kosher salt
- 1/2 cup Water
- 2 Jalapeños seeded and thinly sliced
- 1 small Red onion thinly sliced
- Canola oil for brushing
- 6 4 oz Polidori Hatch Chile Cheese Sausage links
- 2 medium Peaches pitted and sliced 1/4" thick
- Parsley for garnish
Instructions
- In a 1-quart jar, shake both vinegars with the molasses, salt, and water until the salt dissolves. Add the jalapeños and onions, cover, and let stand at room temperature for at least 1 hour.
- Oil a grill grate and grill the sausages over moderate heat, turning, until lightly charred and cooked through, 10 to 12 minutes.
- Transfer the sausages to a cutting board and let them 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 onions. Drizzle with some of the pickling liquid, garnish with parsley, and serve the remaining pickled veggies on the side.
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