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Italian Sausage and Spicy Peach Sandwiches

Renée Robinson

A Scrumptious Twist on Italian Sausage Sandwiches!

This meal came about because I had some Italian sausages and peaches. I wanted an easy meal and it got me thinking that these two foods would work well together, so I got on with it.

I first cooked the Italian sausages in a large skillet. This is how I always cook them. Over medium heat I add a little oil to the cast iron skillet, plunk in the sausages, cover with a lid and let them brown. Then I flip them and repeat. This takes about 10 minutes total for the sausages to be nicely browned and fully cooked. I know that many people add some water to the skillet, but I’m not a fan. I don’t think the water serves any positive purpose, except to dilute the pan juices and cause a lot of needless splattering.

After I removed the sausages from the pan, I added sliced peaches to the drippings and let them cook for a few minutes before turning them, adding slices of Serrano chilies and letting them cook until the peaches were a little browned and nicely softened. I then poured a little Sonomic Gold Almost Vinegar * into the pan, removed it from the heat and seasoned it all with salt and pepper. 

I chose this particular vinegar because it’s made with muscat wine, is mild, and has a pronounced apricot flavor. I thought it would blend well with the peaches, but you could also use raspberry or balsamic vinegar and it would still be delicious, although I would use a lesser amount of balsamic because that vinegar is so powerful.

After emptying the skillet of the peaches and all their residual juices, I added a little oil and toasted up some split baguettes that I’d sliced into sandwich size pieces. A link of sausage, some peaches, chilies, and a spoonful of the incredibly flavored juices went on to each sandwich. I scattered each one with fresh oregano and served them up.

This most certainly is not a typical Italian sausage sandwich. Those slightly pickled peaches, bits of heat from the chilies, and the fresh herbal flavor from oregano made for a truly sensational sandwich. I’ve been asked to make these again before peach season is over and I’m more than happy to oblige. An easy and delicious one pan meal is what’s called for on these hot summer days. And this one surely does deliver. 

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

Italian Sausage and Spicy Peach Sandwiches

Recipe by Renée Robinson
Servings

4 - 5

servings

Juicy Italian sausage is paired with sliced fresh peaches and chilies that are seared in the sausage pan juices and splashed with Sonomic Gold Almost Vinegar. Load these onto toasted baguettes and sprinkle on fresh oregano for a fresh twist on traditional Italian sausage sandwiches. An easy one pan meal for hot summer days.

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Ingredients

  • Extra virgin olive oil

  • 1 1/4 pounds 1 1/4 Italian sausage links - mild or hot

  • 3 large 3 ripe peaches, sliced into 1/2 inch thick wedges

  • 1 large 1 Serrano chili pepper, sliced into 1/4 inch thick rounds

  • 1 1/2 tablespoons 1 1/2 Sonomic Gold Almost Vinegar * or raspberry vinegar (balsamic would also work, but I would only use 1 tablespoon)

  • Kosher salt

  • Black pepper

  • Fresh oregano leaves

  • Red chili flakes

  • 1 1 or 2 baguettes, depending on their size, split down the middle, and cut into sandwich sized pieces

Directions

  • In a large skillet (I used cast iron), heat 2 tablespoons olive oil over medium heat. When hot, add the sausages to the skillet, cover with a lid, and cook until well browned on each side - about 5 minutes, per side, adjusting the heat as necessary to prevent the sausages from burning. Poke the center of 1 sausage with an instant read thermometer. The temperature should reach 155° when done. Remove the sausages from the skillet, cover, and keep warm.
  • Add the peach slices to the skillet, again over medium heat. Let them cook without turning until they’ve browned a little, flip them, add the chili slices to the skillet and cook until slightly browned - about 5 minutes total for both sides. Add the vinegar to the skillet, remove from the heat and season with salt and pepper. Remove the peaches from the skillet, along with all their juices. Cover and keep warm.
  • Put the skillet back over medium high heat, add 1 tablespoon olive oil, and place the baguettes, cut side down and cook for a few minutes until toasted. You will probably need to do this in a couple of batches. Place a sausage link, some of the peach slices, and their juices on each piece of toasted bread. Sprinkle with red chili flakes, chopped fresh oregano, serve, and Enjoy!

One Response

  1. Renee you did it again!

    This is a sandwich I know I will always crave when peach season arrives.

    Just fantastic!

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