1Heat a grill pan or outdoor grill to medium (about 350°F). Meanwhile, alternately thread 4 peach quarters and 4 sage leaves on each skewer. Season well with salt and pepper.
2Rub the grill with a towel dipped in oil and place the skewers and sausages on the grill. Cook, uncovered and turning occasionally, until the peaches are charred and soft and the sausages are cooked through, about 20 to 30 minutes.
3Remove from the grill, drizzle cider vinegar over the peaches, and serve immediately.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Easy Peach Crisp
For a no-fuss summer dessert, look no further than this easy peach crisp. Ripe slices of the fruit are tossed with brown sugar, lemon juice, vanilla, and cornstarch to help thicken the sweet peach juices, then topped with a streusel of flour, butter, oats, brown sugar, and cinnamon that gets nutty and crisp in the oven. Serve warm with vanilla ice cream or fresh whipped cream for a perfect bite. Read more.