Take this versatile grilling sausage preparation in a brunch direction, or serve it with whole wheat couscous and a salad for dinner. Pre-poaching the sausages and stone fruit up to a day ahead will help them cook quickly so even the cook can relax.
- 2 Cups apple juice
- 6 firm, ripe stone fruit, such as peaches, nectarines or plums, halved
- 6 large mild house-made sausages
- Oil for brushing grill grates
- 2 Tablespoons pure maple syrup
Place apple juice in a medium saucepan with fruit. Add just enough cold water to cover fruit. Place over high heat and bring just to a boil. Lower the heat and simmer until fruit just becomes tender, 1 to 3 minutes depending on the ripeness of the fruit. Remove fruit with a slotted spoon and place in a large lidded container.
Place sausages in the fruit-poaching liquid. Return to high heat and bring to a boil. Lower heat and simmer until barely cooked through, about 7 to 8 minutes. Remove sausages with a slotted spoon and place in the container with fruit. Let cool completely, cover and refrigerate.
When ready to cook, brush the grill with oil and prepare for medium-heat cooking. Grill sausages until browned and heated through, 6 to 8 minutes. Brush fruit with maple syrup and grill until soft and browned, 4 to 5 minutes. Cut fruit into pieces and serve with sausages.