Peach Marinaded Barbeque Sausage
This delicious summer peach marinade recipe pairs beautifully with barbecued sausages, pork, chicken, or pan-fried tofu. Sweet and savory, this dish delivers layers of complexity that pair beautifully with Whited, Rosé, and even red wines. We recommend Ethereal White, Evanescence Rosé, or Fifth Element Rhone-style red blend.
Ingredients
- 1/4 cup Cypher Evanescence Ros Pour a glass for yourself too!
- 1/4 cup Honey
- 2 tbsp Crickets & Tumbleweed (C&T) Peach White Balsamic Vinegar
- 1 tbsp Lemon or Lime Juice
- 1 tsp C&T Lime Infused Sea Salt
- 2 tsp Ground Coriander
- 1 tsp White Pepper
- 1 tbsp Fresh thyme chopped may substitute dried thyme ground
- 1 tsp grated ginger or 1 cube Dorot Gardens Crushed Ginger available in freezer section of grocery
- 1 clove Garlic or 1 cube Dorot Gardens Crushed Garlic available in freezer section of grocery
- 1 tsp Ground Chili
Instructions
- Cover halved peaches in Blood Orange Olive Oil and Peach White Balsamic and bake at 325F for 20 minutes or until soft. Can also BBQ on medium heat – avoid charring.
- Mix the remaining ingredients together in a medium bowl. Add the cooked peaches.
- Use a stick blender to mix all into a uniform paste. You can add more Evanescence Rose' to make it thinner if preferred.
- BBQ the sausage (or cook in the oven).
- Slice sausages and place in saute pan over medium. Pour the peach marinade over sausage slices and stir to coat.
- Serve over brown rice or Trader Joe's Brown Rice Medley (available in freezer section).
Notes
Shout out to Alle Pia! I used Alle Pia Sausage and it was perfect for this marinade! I don't think a lot of people would think of using a peach marinade on sausage, but think taking a chicken apple sausage to the savory max!
Wine Pairing:
Pair Ethereal White or Evanescence Rosé with the tofu or chicken, and Evanescence Rosé or Fifth Element with sausage or pork versions of this recipe.
Pair Ethereal White or Evanescence Rosé with the tofu or chicken, and Evanescence Rosé or Fifth Element with sausage or pork versions of this recipe.
Substitutions:
Can substitute pork, chicken, or tofu for chicken sausage. For the Tofu, I wanted a little more citrus pop, so I seared the Tofu in some Crickets & Tumbleweed (C&T) Lime Olive Oil and Lemongrass White Balsamic with some garlic and ginger, then added the peach marinade.
Serving suggestion:
This dish tastes amazing with fresh garden tomato slices and sauteed shishito peppers sprinkled with C&T Lime infused sea salt.
