Summer Sausage & Peaches

This recipe may change everything you thought about Italian sausage AND peaches...by putting them together! Spicy, sweet, and savoury are the cooking trifecta, and this is a perfect example.

Amounts vary by how many sausages you're serving.

Ingredients - Per 1 Italian Sausage
1/2 Tbsp Tuscan Herb Olive Oil
1/2 Tbsp A-Premium White Balsamic Vinegar
1 small peach
1/4 Cup chopped red onion (unless you want less for your liking)
Sausage bun(s)
A few fresh parsley leaves

Directions
Chop up your peach and red onion. Place in a bowl and marinate with the Tuscan Herb Olive Oil and A-Premium White Balsamic Vinegar.

Either on the stove in a pan (cast iron, even) or on your grill, start your sausage on medium-high heat. If in a pan, add some robust intensity Extra Virgin Olive Oil for some healthy fats.

When the sausage reaches the halfway mark of internal temperature cooked (final temp being 165 degrees F, so around 80) add your peaches and onion to a pan to start cooking and caramelizing. If cooking sausages in a pan, simply add the mixture to that, as the juices will get onto the sausage as well.

Toast up your sausage buns, unless you prefer room temp and soft.

Cook until the sausage reaches proper internal temperature, and the peaches and onion are caramelized. The red onion can still have a nice little bite to them.

Sprinkle fresh, chopped parsley on top if desired. Enjoy!

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