Simple supper for peach seasonPosted: September 5, 2014 Filed under: Recipe | Tags: Everlast aluminum, peaches, Pyrex Comments Off on Simple supper for peach season
Exactly a year ago I got myself in a tizzy.
We start the new school year at the farm with a potluck luncheon meeting the first Friday of every September. Last year I didn’t remember till late that morning that I hadn’t even thought about what to make for my potluck offering.
A quick check of the fridge revealed half a Vidalia onion, a packet of chicken-apple sausages, and a couple of ripe native peaches.
I’m no Julia Child, but even I could see that this had some possibilities.
I decided to chop the onion and caramelize it in some butter. I had only half a sweet Vidalia onion, but more would have been better.
While the onions are cooking, I turned my attention to the chicken-apple sausage. The sausage was already cooked, so I cut it into rounds and set it aside.
If your sausages aren’t precooked, you’ll want to add them, whole, to the pan when the onions are about half done. Cover the pan and cook them through. When they’re done, slice them up.
Meanwhile, the onions got a little darker.
I sliced up the peaches. Don’t make the slices too skinny. You don’t want them to break apart easily while they’re cooking.
When the onions are looking deep dark brown and yummy, like this:
then it’s time to toss in some of the sausage and some of the peaches, and crank the heat. Don’t crowd the pan!
Every piece should touch the pan; you want to sear the meat and the fruit a bit. If the pan is crowded then you’ll steam everything instead. You might have to do this step in two batches.
Season to taste, and tip it all into a serving dish.
And there you have it: Chicken-Apple Sausage with Seared Peaches and Caramelized Onions. Fast, simple, and very yummy. Serve it up on its own, hot or cold, or mix it up with spinach greens for a great salad.