Recipe by Jessica Battilana
- 2 firm, ripe large peaches or nectarines (14 to 16 oz. total), each cut into 6 wedges
- 4 links (4 inches each, 6 oz. total) uncooked breakfast sausages, halved crosswise
Prepare a grill for medium-high heat. On a work surface, place two skewers parallel to each other about 1/2 inch apart (if using bamboo skewers, soak in warm water 30 minutes before using). Thread 1 peach wedge onto the skewers, keeping skewers about 1/2 inch apart, followed by 1 sausage piece, a peach wedge, another sausage piece and another peach wedge. Repeat 4 times with the remaining peach wedges and sausage links for a total of 4 skewers. Grease the grill grate. Grill, turning once, until charred in spots and the sausage is cooked through, 7 to 9 minutes. Serve with the Grilled Challah French Toast.