Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini
It’s almost nectarine season here in the southeast, so I wanted to share a cook from my pre-AR days that we really loved - definitely doing it again this summer. It’s a Weber recipe for Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini . Some excerpts from my notes:
I used Johnsonville Firecracker brats, and they were good, but noted something even spicier would pair better with the sweetness of the nectarines.
Make sure to buy firm nectarines, nothing too ripe. They’ll soften up on the grill and you don’t want them mushy since you want to slice them thin.
Buy extra nectarines to grill and put them over vanilla ice cream for dessert - we wanted more!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
That's a great idea i was wondering about a green.
I was thinking of dressing an arugula underneath, slicing the sausasage for the salad, sprinkling some togarashi on the peaches and slapping some oil and salt on that bread. Im Starving, I digress.
Carry on fine sir.
John "JR"
Minnesota/ United States of America
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