Italian Sausage and Stone Fruit Skillet

From the garden

• 3 ripe peaches, plums, or nectarines, pitted and cut into thick wedges
• 1 red onion, cut into thin wedges
• 2 sprigs fresh rosemary or sage, leaves stripped and chopped

From the pantry

• 1 lb Italian sausage links
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• red pepper flakes (optional) — a pinch
• crusty bread, for serving (optional)
• salt — to taste
• black pepper

1. Heat the olive oil in a large skillet over medium heat. Add the sausages and brown 10–12 minutes, turning occasionally, until deeply colored on all sides and cooked through with no pink in the center (160°F). Move them to a plate.
2. Add the onion wedges to the drippings with a pinch of salt and cook 3–4 minutes until they start to soften and pick up color at the edges.
3. Push the onions aside, lay the stone fruit wedges cut-side down, and let them sit undisturbed 2–3 minutes until caramelized — resist stirring, the sear is the flavor.
4. Return the sausages to the pan, sprinkle in the chopped herbs and red pepper flakes if using, and pour in the balsamic. Let it bubble 1–2 minutes, gently turning everything, until the vinegar reduces to a glaze that coats the fruit.
5. Season with salt and pepper and serve straight from the skillet, with crusty bread to catch the sticky pan juices.